Wednesday, December 25, 2013

Basic Crepes

One of my favorite things about going to visit my family in North Carolina is that my mom will normally make Crepes, Caviar, and Mimosas for Sunday brunch. So now, my new Christmas tradition is to make the same for my family. These are so simple to prepare and work wonderfully with caviar, fruit, jam, or any other desired topping.

This recipe was inspired by one posted on

Servings: 10 Crepes

1 1/2 cups all-purpose flour
3 eggs
1 cup skim milk
1/2 cup water
1/4 teaspoon salt
3 tablespoons butter, melted

In a medium mixing bowl, incorporate the eggs into the flour with a whisk. It will be very clumpy.

Whisk in the milk a 1/4 cup at a time until thoroughly combined.

Add the water and continue to whisk.

Add the salt and the melted butter and whisk until combined and smooth.

Spray a small skillet with cooking spray and heat over medium heat.

Add just enough batter to cover half of the bottom of the skillet.

Lift the skillet and tilt in a circular motion until the bottom of the skillet is coated evenly.

Let the crepe cook for about 20-30 seconds or until slightly golden.

Use a spatula to flip the crepe and repeat the cooking process on the other side.

Serve with your favorite toppings.

Use the whisk like a potato masher to gently fold the eggs into the flour. This prevents it from clumping severely in the whisk or dirtying other dishes by using an extra utensil. The batter will thin out when the milk is added.

Use a large measuring cup with a spout for cooking. It helps with pouring and to prevent dripping.

Move quickly when tilting the pan and cooking the crepes. The entire process, start to finish, only takes about 15 -20 minutes.

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