A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Crêpes originate in Brittany, a region in the west of France; the consumption is widespread in France, Belgium, the Netherlands, Canada, and many parts of Europe, North Africa, North America, Lebanon, Mexico, Brazil, and Argentina.
- 1 cup all-purpose flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- Step 1
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Step 2
- 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 with a circular motion so that the batter coats the surface evenly.
- Step 3
- 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.
Crepes are super yummy!
