Ingredients
Equipment
Method
- Make the batter: In a blender, combine milk, water, eggs, salt, flour, and melted butter. Blend for 15-20 seconds until completely smooth. Alternatively, whisk ingredients together in a large bowl, adding flour gradually to prevent lumps.
- Rest the batter: Transfer batter to a covered container and refrigerate for at least 30 minutes (preferably overnight) to allow gluten to relax.
- Heat the pan: Heat an 8-inch non-stick frying pan over medium-low heat. Lightly grease if needed.
- Cook the crêpes: Pour 1/4 cup batter into the center of the hot pan. Immediately lift the pan and tilt in a circular motion to spread batter evenly to edges.
- First side: Cook for 1-2 minutes until edges are set and bottom is lightly golden brown.
- Flip: Run a spatula around edges to loosen, then flip carefully. Cook second side for 30 seconds to 1 minute until lightly browned.
- Stack and serve: Transfer to a plate and stack finished crêpes. Serve immediately with desired fillings or keep warm in 175°F oven.
Notes
Make-ahead: Batter can be made up to 24 hours in advance and stored in refrigerator
Storage: Cooked crêpes can be stored in refrigerator for up to 3 days or frozen for up to 2 months. Layer with wax paper between crêpes
Reheating: Warm gently in skillet over low heat, microwave for 10-15 seconds, or in 175°F oven for 5 minutes
Troubleshooting: If crêpes are too thick, thin batter with additional milk or water. If tearing, ensure batter has rested adequately
Pan temperature: The first crêpe is often imperfect as the pan finds its ideal temperature - don't be discouraged!
Variations: Add sugar and vanilla for sweet crêpes, or keep basic for savory applications.