Crepes (Basic Recipe)

Crepes are easy to make, delicious and impressive. This popular French street food can be topped and filled in a variety of ways. Great for any meal. Sweet or savoury, give Crepes a try today!

Prep time 5 minutes
Total time 30 minutes (excluding resting time)
Ingredients
4 large eggs at room temperature

1 Cup whole or 2% milk at room temperature

1 Cup water at room temperature

1/2 tsp. salt

2 Cups flour

1/4 Cup unsalted butter, melted

Small amount of vegetable oil or butter for greasing the pan if you aren't using a non-stick pan.

Crepes filled with fresh berries.

Instructions
To make the batter
Crack eggs into a blender. Add milk, 1 cup of water and salt. Blend to mix. Add flour and butter and blend for one minute. Scrape down the sides of the blender and mix again for 30 seconds. Cover and refrigerate for at least two hours or up to 48 hours.

To cook the crepes

• Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil or melted butter and wipe it over the inside of the hot pan, if you are using a non-stick pan.
• Set the pan over the heat. Pour in batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 -60 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. Cooking times will vary. When cooking crepes you will find it is more about the look and feel then a set amount of time.
• The first side will have a pretty lace type of look when it is cooked. The second, or "non-public" side as Julia called it will have dots all over it.
• Transfer the cooked crepe to a cooling rack (if using later) or covered buttered baking dish. Keep warm in a low oven while you cook the remaining crepes. 
• Top each crepe with a couple of tablespoons of the desired sauce, syrup or jam.
•  If using a savoury filling, roll up the filled crepes and serve sprinkled with chopped parsley.

Crepes freeze very well. They are handy to have around for unexpected guests!