This is one of the three most requested breakfasts in our house. I usually have two pans going at a time to speed up the production. And if you happen to have leftover batter, keep it in the fridge and bring it out for dessert or a snack.
Yield: serves 4
Time: 1 hour
- 3 eggs
- 1 c low-fat milk
- 1/4 c water
- 2/3 c flour
- pinch salt
- 3 T bland oil
- butter or oil for pan
- Whisk the eggs until lightly beaten. Add the milk, water, flour, salt and oil. Using an immersion blender, whisk until batter is smooth. Let the batter rest for 15-30 minutes.
- Place crepe pan over medium-low heat. When hot, brush the pan with butter. Using a ladle or small cup, spoon 3 or 4 T of the batter into the pan, tilt and swirl it around so the batter covers the bottom of the pan in the thinnest possible layer. Cook until the crepe is no longer runny on top and the edges pull up slightly. Turn the crepe and quickly cook the top side. Flip the crepe onto a plate and repeat with the remaining batter. (Note: the first crepe of each batch almost never turns out — making a convenient snack for the cook.
- Add tasties (nutella, chocolate peanut butter, jelly, powdered sugar, etc). Great for breakfast or dessert.
This crepe recipe is based on the one from The San Francisco Chronicle Cookbook.