Thin, delicate pancakes that are popular in France and around the world. They can be filled with sweet or savory ingredients and served for breakfast, lunch, or dinner.
Prep 15 min · Cook 30 min · Serves 4
Ingredients
All-purpose flour1 cup · 125 g
Salt¼ tsp · 1 g
Eggs2
Milk1 cup · 240 ml
Water½ cup · 120 ml
Unsalted butter2 tbsp · 28 g(melted)
Instructions
In a medium bowl, whisk together the flour and salt.
In a separate medium bowl, whisk together the eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth. Stir in the melted butter.
Heat a large nonstick skillet over medium heat. Lightly coat the pan with cooking spray.
Pour ¼ cup of batter into the center of the pan and quickly tilt the pan to spread the batter evenly. Cook until the crêpe is set and the edges start to brown, about 1–2 minutes. Flip the crêpe and cook for an additional 30 seconds.
Transfer the crêpe to a plate and repeat with the remaining batter, stacking the crêpes as you go.
Serve the crêpes warm, with your choice of filling.
Crêpe night was always a little bit of theater — someone at the stove, everyone
else hovering with their plates and their favorite jar of something sweet. The
first one never counts; it's the cook's reward for getting the pan hot.
The Chef's Touch Use a nonstick pan, and don't mourn the first one or two — they're always sacrificed to the pan. A crêpe is ready to flip when holes appear all over and the sides detach easily. Crêpes are a versatile base for sweet and savory fillings: try Nutella and banana, whipped cream and berries, or ham and cheese. Add vanilla, fleur d'oranger, or a little lemon or orange zest to the batter for a customized twist. Impress your guests and flip them in real time!
