Description
Light, soft, and versatile crepes that can be filled with sweet or savory ingredients, perfect for breakfast, dessert, or a quick meal.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tbsp butter, melted
- 1/4 tsp salt
- 1–2 tbsp sugar (optional, for sweet crepes)
Instructions
- In a mixing bowl, whisk together the flour and eggs.
- Gradually add the milk and water, whisking continuously until the batter is smooth and thin.
- Stir in the melted butter, salt, and sugar (if making sweet crepes).
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a small amount of batter into the pan, swirling to coat the bottom in a thin layer.
- Cook for 1–2 minutes until the edges lift slightly, then flip and cook the other side for about 30 seconds.
- Repeat with the remaining batter, stacking the cooked crepes.
- Serve with your choice of sweet or savory fillings.
Notes
- Let the batter rest for 5–10 minutes for smoother crepes.
- Adjust batter consistency with a little extra water or milk if needed.
- Use a non-stick pan or crepe pan for best results.
- Stack crepes with parchment paper if storing or freezing.
- Add vanilla extract for sweet crepes or herbs for savory variations.
Nutrition
- Serving Size: 1 crepe
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg
