- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- Butter when you cook them
Mix the above ingredients and stir well so that there are no lumps.
Let it stand for 45 minutes so that any flour lumps can dissipate (In the fridge if you fear food-borne illness).
Stir it some more because you really really really do not want flour lumps. Trust me on this.
Heat a nonstick pan to medium. I use cast iron. It works great.
Melt some butter on there.
Take 1/4 cup of batter and while holding the heated pan in one hand, pour it on there swirling the batter around the pan gently so that you make this as thin as possible.
If it doesn’t work, you are either a terrible swirler, or you need to adjust the thinness of you batter. Too thin = yuck. Too thick = thick crepes. Sorry but you basically have to figure this out through trial and error. As you make crepes more, you will find that you just “know” when it is right.
When it has cooked for a little bit, sprinkle the things you want in the crepe on one half.
When the bubbles on the crepe are popping and not refilling with batter, fold it in half over your crepe ingredients.
Turn once so that it is golden brown on both sides.