- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
I’m gonna state that adding the butter last is a good idea (otherwise the flour wants to stick to it and get a bit clumpy), but that you might try the wet-first, then dry method.
These crepes are neutral in flavor. It sounds interesting to do a bit of savory crepes for maybe chicken or potatoes. I’d hesitate to make them sweeter if you’re doing a sweet filling because you really do get enough sweetness from the ingredients and the neutral flavor of the crepe keeps your teeth from falling out.