I’m not sure why it’s taken me so long to learn how to make crepes. To be honest, I think it’s because I thought they were really hard to make! I remember my dad making them when I was younger, and it always seemed like such a BIG deal. To 10 year old Gwyneth, something that tasted so good and had a fancy French name must be hard to make! But, I was incredibly wrong…
This is my go to recipe for breakfast now. See – French food can be fancy and quick to make at the same time. Woah. A gigantic revelation for some of you, I know.
My cousin Gracie is sitting here with me right now while I’m writing. When I mentioned the idea of banana and Nutella crepes, there was a collective groan between the two of us. “And then you could melt the Nutella and DRIZZLE IT ON!” said Gracie. This girl is a genius I tell you. Beautiful food creations are in her brain
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
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.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
I hope you have fun with this recipe!