These thin, tender pancakes are perfect as an appetizer, entrée, or dessert. Layer, stack, fold, or roll with your choice of sweet or savoury fillings. In France, crêpes are often prepared with a dab of butter and a sprinkle of cinnamon and sugar.
1⁄2 cup water
3⁄4 cup milk
1 cup all-purpose flour
2 tbsp melted unsalted butter
- In a mixing bowl, using Piano Wire Whisk, whisk eggs, water, and milk.
- Whisk in flour and butter until smooth. Let batter rest 1 hour, or make ahead and refrigerate overnight. You can also make batter in a blender.
- Preheat frying pan over medium-high heat. Add 1⁄4 cup batter and quickly tilt and swirl to form an even coating.
- Cook 1 minute, until set and golden brown underneath. Gently flip and cook another 1 minute.
- Stack, cover, and keep warm while cooking the remaining batter
Per serving: Calories 90, Fat 3.5 g (Saturated 2 g, Trans 0 g), Cholesterol 45 mg, Sodium 40 mg, Carbohydrate 11 g (Fiber 0 g, Sugars 1 g), Protein 3 g.
For Sweet Crêpes:
Add 1 tbsp sugar and 1 tsp of your favourite sweet blend to your batter; try Apple Pie Spice, Pumpkin Pie Spice, Summer Berry.
For Savoury Crêpes:
Add 1–2 tsp of your favourite savoury blend to your batter; try 3 Onion Dip Mix, Spinach Dip Mix, Lemon Dilly Dip Mix, or Herb & Garlic Dip Mix.
For Gluten-free Crêpes:
Swap flour for Epicure Gluten-free Flour Mix or your favourite gluten-free flour.
- Rest batter to let the gluten relax for more tender crêpes. Overnight resting is ideal.
- Bring batter up to room temperature before cooking
- Only brush pan with oil once before the first crêpe. Silicone Basting Brush is ideal.
- Try lager beer instead of water. The bubbly carbonation and yeast adds airiness and flavour to your batter.
- Crêpes freeze beautifully, so make ahead for brunch, dinner, or after-school roll-ups
- You can make and refrigerate batter 24 hours ahead