Crepes are kind of like fancy smancy pancakes. We love to have them as an occasional treat for breakfast on weekends.
I’ve made this recipe for crepes several times. It always turns out very good.
These go good with a variety of toppings and fillings. We have enjoyed them with cream cheese, fruit, and a dusting of powdered sugar. They also work well with things such as beans, rice, various vegetables and spices.
INGREDIENTS
1 1/2 cups of flour
3/4 teaspoon salt
1 1/2 cups of milk (I use evaporated milk which makes for a richer flavor)
3 large eggs
2/3 stick of butter (melted)
1 cup of cold water
DIRECTIONS:
In a medium bowl combine Flour + Sugar + Salt. Mix together. Next add eggs and milk. Mix. Add remaining ingredients. Mix together well.
The result should be like a thin, slightly watery pancake batter.
Heat a large skillet. Put some light oil or butter into the pan to coat it. Once the skillet is hot pour in about 1/4 cup crepe batter (or more if you want them bigger- I fill up the pan). Flip when the first side is light golden brown. Cook the other side until done. Remove and repeat. It’s just like making pancakes….these are just thinner and lighter.
The number of crepes this makes will vary depending on how large you make them. When I make big ones I end up with about 5 or 6 crepes.