One of my favorite French recipes is crepes. During high school French class, we occasionally had food days. Everyone would make a classic French dish for the class to taste. Crepes were always part of the food day. My sweet little French teacher would make them right in the classroom.
Crepes also happen to be a popular alternative to pancakes in our house. We do breakfast for dinner every so often and everyone wants crepes. We set out a toppings bar- various jams, Nutella, and chocolate chips. My favorite is orange marmalade, but all the sweet fruity fillings are great.
This recipe makes about 16 crepes. We rarely have any left, but if there is, crepes can be stored in a food storage bag in the refrigerator for up to 3 days or frozen up to 3 months.
Print Recipe
Crêpes
Equipment
- Large mixing bowl
- 6-inch stainless steel pan
Ingredients
- 4 Eggs
- 1 cup Milk
- 1 cup Water
- 1 tsp Vanilla extract
- 2 cups Flour
- 1/2 tsp Sea salt
- 4 tbsp Butter
Instructions
- Beat eggs with a whisk in a large mixing bowl.
- Whisk in milk, water, and vanilla.
- Add flour and sea salt. Whisk until combined.
- Finally, whisk the melted butter to the batter.
- Allow the batter to rest for 5 minutes while the pan is heating up to medium heat.
- Using a 1/4 cup, pour batter into the pan. Pick up the pan and swirl the batter around, going about a half inch above the edges of the bottom of the pan.
- Allow the batter to cook for 1-2 minutes. the edges will begin to crisp and pull away from the pan.
- Flip the crepe and continue to cook on the other side for another 1-2 minutes.
- Remove from the pan to a plate and continue with the remainder of the batter.
- Spread any flavored jam around the top of the crepe, fold or roll the crepe, and top with whipped cream.
- This recipe will make approximately 16 crepes.
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