There is nothing more simple and enjoyable than freshly made crêpes. The crêpes are so beloved in France that they get their very own day in February. Le Chandeleur (or Candlemas in English) is also referred to as the "jour des Crêpes". Enjoy this basic crêpes recipe which you can even flavor with a little orange zest for an added kick. A perfect after-school snack or just because. The quintessential French street food, crepes are a great vessel for holding sweets such as Nutella and banana, or savory ingredients like cheese and ham!
Course All Seasons, Autumn, Breakfast, Dessert, Kid Friendly, Paris, Spring, Summer, Tea Time, Vegetarian, Winter
Cuisine French
Servings 8Servings
Equipment
Mixing Bowl, Wood Spoon, Wooden Spatula (preferably), Emulsion blender (optional), Whisk, Crêpe pan or Shallow Frying Pan
Ingredients
120GramsAll-Purpose Flour(4 oz)
2Eggs
125MillilitersMilk4 floz
125 MillilitersWater4 floz
1/4TeaspoonsSalt
2TablespoonsButter (melted)
Instructions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stir to combine. Add the salt and butter; beat until smooth.
Add the salt and butter; beat until smooth.
Leave your crêpes batter to rest for a minimum of 4 hours or ideally 24-hours for the best crêpes.
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 in 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.
Serve hot (or cooled down if you prefer) with your favorite spread, or sugar, or jam.