Traditional Crepes

Serves

Cook Time

5 min

Total Time

15 plus resting over night min

Breakfast

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American 🇺🇸

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I discovered this awesome crepe pan over Easter. This is an easy way to make crepes with no pouring or measuring (no mess) simply dip the hot pan into the batter. Use my amazon affiliate link to get yours now so you have it by Mother‚‘s Day. ‚“Ilsa Manual Crepe pan‚” https://amzn.to/3QluYTq

Ingredients

2 large eggs
1/2 cup milk
1/2 cup water
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted

Directions

Add the eggs to a medium bowl. Gradually add in milk and water, stirring to combine.
Add the flour, salt, and melted butter. Continue to whisk to a smooth consistency.
Cover with plastic wrap and set in the refrigerator over night.
Cooking directions using the crepe pan. Preheat on stove, dip into batter and quickly lift out.
Put on burner for a few seconds, until edges become golden and the crepe loses its wet look.
Remove the crepe using the spatula to loosen the outer edges first.
Cooking instructions without the crepe pan: Heat a lightly oiled griddle over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe.
Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.
For the whip topping: Whisk milk or cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar and vanilla; continuing to beat until soft peaks form.