Crepes have been one of my favorite breakfasts for a long time. I love the diversity you can have creating a crepe. Sweet… Savory… whatever you are in the mood for!
Where I live, we have a simple and quaint crepe cafe. It is delightful. I thought I knew what a good crepe was until I tried out this place. The little cafe broadened my horizon on endless possibilities. I have actually made a couple copy cat versions of their incredible crepes, but first things first… I had to find the perfect crepe base recipe first.
I have searched quite sometime for a good crepe recipe. One that wasn’t too thick but also not too thin. One whose flavor was delicious, not overbearing, but not completely bland either. And I have finally stumbled across that recipe and am so excited to share it with all of you today.
If you are looking for a simple but delicious breakfast for Valentines Day tomorrow, or really for any day or occasion, give these crepes a try! They truly are the BEST that I have tried!
- 2 cups flour
- 4 eggs
- 1 cup milk
- 1 cup water
- ½ teaspoon salt
- 4 Tablespoon butter, melted
- 4 teaspoons sugar if you are making dessert crepes, don't add if they are for savory crepes.
- In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (I use my immersion hand blender.) Add salt and butter (and sugar if making dessert crepes) and continue beating until smooth.
- Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. I have a crepe maker that also works great and is super simple to use. Either will work.
- Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
- Serve hot and Fill or top however you desire.