Time: 1 hour 25 minutes
Complexity: average
Quantity: 17-22 pcs.

These thin and delicate French crepes are quick to prepare and quite versatile. They pair well with a variety of fillings. Crêpes can be a hearty main course or a dessert. Experiment with flavors by adding different ingredients to the basic dough. If needed, the crepes can be made ahead of time and stored in the refrigerator.

Ingredients:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter for greasing the pan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, flour, butter

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Preparation:

Step 1
• Combine all ingredients in a blender and blend for 10 seconds. Refrigerate the batter for 1 hour. This will release any air bubbles, preventing the pancakes from tearing during cooking. The batter can be refrigerated for up to 48 hours.
Step 2
• Heat a small nonstick frying pan. Grease it with oil. Pour 30 ml of batter into the center, swirling the pan until evenly distributed. After 30 seconds of frying, flip the pancake. After another 10 seconds, remove it to a cutting board. Set the pancakes aside to cool. Continue until all the batter is used up. Once cooled, stack the pancakes and place them in airtight plastic bags. They will keep in this way in the refrigerator for several days or in the freezer for up to two months. Before using, defrost the pancakes on a wire rack and carefully separate them.
Step 3
• Note
  
  Unsweetened version: add 1/4 teaspoon of salt and 1/4 cup of chopped herbs, spinach or sun-dried tomatoes.
  
  Sweet option: Add 2.5 tbsp of sugar, 1 tsp of vanilla extract and 2 tbsp of your favorite liqueur to the egg mixture.

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