These crêpes are an adaptation of what my mom always made for breakfast growing up. I have a whole set up with a pan and a tool for spreading the batter thinly. You can do it with just a spatula and a nonstick pan. Enjoy!
Quick and Easy Crêpes
Fill the crêpes with whatever you want! I usually do butter, powdered sugar, and lemon juice. You could keep it sweet or fill with savory. Either way, have fun with it. These take practice. Enjoy!
Ingredients
- 1 cup all purpose flour
- 2 whole eggs
- 1/4 cup heavy cream
- 3/4 cup water
- 2 Tbsp melted butter + more for use in pan
- 1 tsp salt
Instructions
- Combine all ingredients with a whisk/stick blender/blender1 cup all purpose flour, 2 whole eggs, 1/4 cup heavy cream, 3/4 cup water, 2 Tbsp melted butter + more for use in pan, 1 tsp salt
- Melt additional butter to coat pan and help to keep batter from sticking. Heat pan over medium low heat.
- Depending on the size of your pan, pour about 1-2 Tbsp batter in the center and spread out. Either by using a spatula or by tilting the pan around to coat a thin layer.
- When the crêpe is dry on the top, give it another 20 seconds and flip. Cook on the other side for 10 seconds.
- Transfer to a plate kept warm in the oven and repeat.
Notes
Filling Ideas:
- Butter and Sugar
- Lemon Juice and Sugar
- Nutella
- Pastry Cream
- Creamy Chicken and Cheese
- Ham and Cheese
- Strawberries