Whisk together the flour and eggs in a large mixing bowl. Stir in the milk and water gradually to combine. Beat in the salt and butter until smooth.
Over medium-high heat, heat a lightly oiled griddle or frying pan. Pour or spoon the batter onto the griddle, about 1/4 cup for each crepe. Tilt the pan in a circular motion to evenly coat the surface with batter.
Cook for 2 minutes, or until the bottom is light brown. Turn and cook the other side after loosening with a spatula. Serve immediately.
Tips for Perfect Crepes :
To make crepes that are smoother, let the batter sit for 15 minutes.
You can change the thickness of the pancakes by adding more flour or more milk.
Adding sugar or vanilla flavor to the batter can give it a hint of sweetness.
RECIPE VARIATIONS AND SWAPS
Customize your crepes with these creative twists:
Buckwheat flour for a nuttier flavor
Coconut milk for a tropical touch
Savory options like herbs or cheese for a delightful contrast
STORING LEFTOVERS
If, by some chance, you have extra food, don’t worry:
Place parchment paper between the crepes as you stack them.
Put it in the fridge for up to three days or freeze it to keep it longer.
QUESTIONS YOU MAY ASK?
My batter is lumpy. Why is that?
If you don’t mix the batter well enough, it might get lumpy. Take your time to make sure the uniformity is smooth.
Can I cook on a regular pan instead of a griddle?
Of course! You can use a nonstick pan; just make sure the heat is right.
How can I keep pancakes from sticking to the pan?
Use a non-stick surface and make sure the pan is well-oiled.
Do I need eggs to make crepes?
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