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Blend the batter
In a blender or mixing bowl, combine the flour, milk, eggs, oil, and salt. Blend or whisk until completely smooth.
Add optional water if a thinner batter is desired. The consistency should be like light cream.
Rest the batter
Let the batter rest at room temperature for 30 minutes, or refrigerate for up to 12 hours. This relaxes the gluten and improves texture.
Heat the pan
Use a nonstick skillet or crêpe pan (8 to 10 inches). Heat over medium heat and lightly grease with a few drops of oil or a bit of butter.
Cook the crêpes
Pour about 1/4 cup of batter into the pan. Immediately tilt and swirl the pan to spread it thinly.
Cook for about 1–2 minutes until the bottom is lightly golden. Flip and cook the other side for about 30 seconds.
Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, greasing the pan lightly as needed.
🧀 Suggested Fillings:
Spinach & feta
Smoked salmon, crème fraîche & dill
Mushrooms with garlic and thyme
Ham, gruyère, and mustard
Roasted vegetables with goat cheese
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