Ingredients
Scale
- 2 large eggs
- 1 cup flour
- 3/4 cup milk
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, melted
- Additional butter (for cooking)
Instructions
- Place all ingredients in a blender and blend until smooth.
- Refrigerate the batter for 1 hour or overnight.
- Heat a sauté or crepe pan and lightly grease with butter.
- Pour about 2 tablespoons of batter into the pan.
- Immediately lift and swirl the pan to spread the batter thinly.
- Cook for 1 minute, then flip and cook for another 30 seconds or until lightly golden.
- Transfer to a plate and repeat with remaining batter, adding butter between each crepe.
- Fill with desired toppings (e.g., fruit, spreads, or preserves), then fold or roll.
- Serve immediately.
Notes
- Chill the batter: This improves texture and prevents tearing.
- Swirl quickly: Thin, even spreading is key to perfect crepes.
- Butter between batches: Ensures flavor and prevents sticking.
- Make ahead: Batter can be stored in the fridge for up to 1 day.
- Storage: Keep cooked crepes in the fridge for 1–2 days; reheat gently.
- Freezing: Layer with parchment paper and freeze up to 4 months. Thaw overnight and reheat in a pan.
