Crepes have been one of my favorite breakfasts for a long time. I love the diversity you can have creating a crepe. Sweet… Savory… whatever you are in the mood for!
I have searched quite sometime for a good crepe recipe. One that wasn’t too thick but also not too thin. One whose flavor was delicious, not overbearing, but not completely bland either. And I have finally stumbled across that recipe and am so excited to share it with all of you today.
If you are looking for a simple but delicious breakfast for Easter tomorrow, or really for any day or occasion, give these crepes a try! They truly are the BEST that I have tried!
Meal Type: Multi Use
Makes 10 crepes
- 2 cups flour
- 4 eggs
- 1 cup milk
- 1 cup water
- ½ teaspoon salt
- 4 Tablespoons butter or Olive Oil
- 4 teaspoons sugar if you are making dessert crepes, don’t add if they are for savory crepes.
- In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (I use my immersion hand blender.) Add salt and butter/ Olive Oil (and sugar if making dessert crepes) and continue beating until smooth.
- Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. I have a crepe maker that also works great and is super simple to use. Either will work.
- Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
- Serve hot and Fill or top however you desire.
I love to make a little fresh whipped cream and serve mine with some fresh berries and powdered sugar!