- 2 eggs
- 3/4 cup milk
- 3 tablespoon melted butter
- 1/2 cup water
- 1 cup flour
- 1 teaspoon vanilla
- 2 tablespoons sugar
- Butter, to coat the frying pan
In a blender, combine all of the ingredients and blend for 10 seconds. Place the batter in the fridge for at least an hour or overnight – it will actually keep for 48 hours (this helps prevent the crepes from tearing when cooking).
To cook, heat a small nonstick frying pan over medium-high heat and melt enough butter to coat the bottom of the pan. When heated (put your hand under the faucet and splash a little water on the pan; if the droplets sizzle, the pan is ready), pour about 2 1/2 tablespoons (a little more than 1/8 cup) batter in the pan and quickly pick up pan and swirl around so batter is evenly distributed in the pan.
(Note: how much batter you pour for each crepe really depends on your pan – it’s a little bit trial and error. The batter should evenly coat the pan’s bottom; you will need to experiment with the amount you need for each crepe. Also, my first crepe is never perfect!).
Cook for about 30 seconds, or until bubbles form on the surface and the edges look cooked/lightly browned: Take a rubber spatula and run it along the edges of the crepe to loosen and flip; you can also use your fingers if you're careful.Cook for another 10 seconds and serve. Continue with the rest of the batter, yielding 15-20 crepes, depending on the size of your pan.
Here is how my family likes their crepes:
My son likes his with chocolate, no fruit (of course). My daughter uses everything and goes for the rolled crepe. I like mine folded in fours with the “fillings” on top. You can also make savory crepes by omitting the sugar and vanilla and adding salt and a small handful of chopped herbs to the batter. Then serve with cheese, some sautéed vegetables, like mushrooms and spinach, and some shredded chicken or ham.