A lot of people are intimidated by crepes because they can be a hard to cook, but once you get the technique down you’ll be cranking out perfect crepes like it’s second nature (and let’s be real, we can eat the ripped crepes, too). If you want a gluten-free option, simply substitute the flour for gluten-free flour — works like a charm!
Recipe adapted from FoodNetwork.com
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: About 25 minutes
Servings: About 12 crepes
2 large eggs
3/4 cup of milk
1/2 cup of water
1 cup of flour
3 tablespoons of melted butter
2 tablespoons of sugar
1 teaspoon of vanilla
1. In a medium bowl, whisk all the ingredients together until fully incorporated — no clumps allowed! If you have a blender, use that instead. Refrigerate the batter for at least 1 hour. This gives the bubbles a chance to subside so the crepes will be less likely to tear.
2. Grease a 9-inch frying pan with cooking spray or butter, and heat over medium-high heat. When the pan is hot, begin pouring a third of a cup of batter on the top of the pan and continue swirling the batter so it coats the entire bottom of the pan. You can fill in holes with a little extra batter if you need to.
Check out this video on how to make crepes!
3. Cook for about 2o seconds, until the middle bubbles and the edges start to brown.
4. Flip and cook an additional 20 seconds. Flip the crepe out of the pan, and repeat with the rest of the batter. (Tip: If the edges or first side are browning before the crepe has cooked, turn down the heat.)
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