Basic Crepe Recipe
By: Chef Cristian Feher
Crepes are very versatile and stylish. You can cook them ahead, or you can prepare them fresh in front of your guests. You can even freeze them. You can serve them with sweet or savory fillings. They can be a breakfast, brunch, or even a dinner item. Whichever way you like them, this is the easiest way to make them. I hope you enjoy them as much as I do!
This recipe yields aprox 15 crepes.
- 4 whole eggs
- 1.5 cups of milk
- 1 cup of water
- 2 cups of flour
- 1/4 cup of melted butter
- 1 teaspoon of vanilla concentrate
1. Combine all ingredients in a blender and blend until the mixture has no lumps and is very smooth. This shouldn't take much longer than a minute.
2. Pour the batter into a pitcher or empty plastic bottle and store in the fridge for at least 1 hour. This step is important because you want the air bubbles to rise to the top of the mixture. If there are too many bubbles in the batter, your crepes will split and break while you're trying to flip them in the pan.
3. Heat a non-stick skillet on medium high heat. When it's hot enough to evaporate drops of water quickly, pour in a little bit of batter (about 2 to 4 oz depending on the size of crepe you want) and swirl around once to spread the batter. Cook for for about 30 seconds and flip. Cook for another 10 seconds and remove the crepe onto a plate.
NOTE: You can store crepes by stacking them, putting them in a freezer bag or sealable container and storing them in the fridge. They will hold up in the fridge for a few days and in the freezer for a couple of weeks.