Crepes can be folded and filled with your choice of filling. Time does not include 1 hour resting time.
Provided by Scarlett516
Categories European
Time 30m
Yield 10 crepes
Number Of Ingredients 6
Steps:
- Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
- Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
- Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
- While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
- Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
- The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.
Nutrition Facts : Calories 106.4, Fat 5.5, SaturatedFat 3.1, Cholesterol 54.9, Sodium 42.3, Carbohydrate 10.8, Fiber 0.3, Sugar 0.1, Protein 3.4
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