Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1/2 cup milk

  3. 1/2 cup water

  4. 1 cup all-purpose flour

  5. 1/4 teaspoon salt

  6. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. In a medium bowl; whisk together the eggs, milk and water; add the flour and salt and mix well. Whisk in the butter, stirring until batter is smooth.

  2. Refrigerate batter at least an hour.

  3. To bake crepes; on medium-high heat, heat buttered, 8 or 10-inch pan until just hot enough to sizzle a drop of water. For each crepe, pour scant 1/4 cup batter in pan, lift and tilt skillet to spread the batter. Cook until lightly browned on bottom; remove from pan, or, if desired, turn and brown other side.

  4. Fill each crepe with desired filling. To store; you may stack your crepes between sheets of waxed paper until ready to use.


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