Classic Crepe batter
The word crepe comes from a Latin word crispus, which means crispy. It is a very thin pancake, with frilly crispy edges and can be rolled up with sweet or savory filling. It should be a thin batter at first, and then set up into an eggnog like texture after resting for a few hours.
- Yield
- 6-8
Directions
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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. Let sit for several hours in the refrigerator, as long as 2 or 3 days. Bring up to room temperature when ready to cook.
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Heat a lightly oiled crêpe pan or non-stick skillet over medium heat. Lift the hot pan from the heat and pour or scoop the batter onto the pan, using approximately 1/4 - 1/3 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface as evenly as possible, allowing some batter to climb up the sides of the pan.
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Cook the first crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 30 seconds. The subsequent crêpes should cook quicker (in about a minute) as the pan remains hot. Manage the butter, as not to brown or burn it, but make sure the pan has a little oil each pour.
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FILLING OPTIONS: Nutella and bananas / Berries and powdered sugar / Lemon juice and granulated sugar / berries and whipped mascarpone cheese / fruit and whipped cream with chocolate sauce
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Ham and Gruyere / smoked salmon, crème fraîche, dill / artichoke, swiss chard, melted cheese / chicken, mushrooms, pesto/ Egg and cheese/
From Shawnie's class “Vive La France” (also taught in French Crêpes Three Ways: Sweet, Savory, and Suzette)
