- 2 large egg
- 3/4 cup All purpose flour
- 1/2 cup milk
- 1/8 tsp salt
- 1/2 tsp. sugar
- 1/3 cup cold water
- 1 tablespoon canola oil
- 1 tablespoon melted unsalted butter + more for pan (we actually do not put butter in our batter but use it for cooking on the pan instead)
- In a medium bowl whisk together the eggs, flour, milk, salt and sugar until smooth. The batter will be thick.
- Whisk in the water, oil and melted butter (the butter can be skipped if you want)
- Heat a 6-inch pan (or any flat pan- we use a stainless steel one) or a non stick skillet and rub with a bit of butter. Tilt the skillet to distribute the butter evenly.
- Add about 2 tbsp of batter (we use a ladle to put in how much we need; as long as it thinly covers the entire pan). Tilt the skillet to distribute the batter evenly. Pour away any excess batter back into the bowl.
- Cook over moderately high heat until the edges of the crepe curl up and start to brown. approx. 45 sec.
- Flip the crepe and cook for another 10 seconds, until a few brown spots appear on the bottom.
- Tap the crepe out onto a baking sheet (or parchment paper)
- Repeat with remaining batter to make up to 12 crepes. You may need to butter the skillet a few times as time progresses.
*note* heat low to medium heat first since you don't want to burn the crepe too fast. Once you see the edges turn then it is ready to be flipped. You can make a whole stack of crepes by stacking one on the other. Cover with a towel/plate to keep them warm.
This recipe can be used to make savoury crepes by skipping the sugar and filling the crepes with slices of cheese, sandwich meat, spinach leaves, tomatoes, mushrooms and more!