Easy Crepes
Quick, easy and super delicious Crepes
Servings: 8
Ingredients
- 1 cup cake wheat flour
- 2 tbsp sugar
- pinch of salt
- 2 large eggs
- 1&1/4 cup milk
- 1/4 cup water
- 2 tbsp melted butter
- 1 tsp vanilla essence
Instructions
- In a mixing bowl sift in the flour, salt and sugar. In a separate bowl mix the eggs, 2 tablespoon melted butter, vanilla essence, water and milk
- Add the liquids to the flour and mix well using a whisk, ensuring the batter is free of lumps
- Refrigerate the batter for at least 30 minutes. This relaxes the gluten and makes the crepes light and airy
- Heat a non-stick pan on medium heat. Ensure your pan is hot. Brush the pan, using some butter. The first time you will use a little extra butter. Thereafter you won't need much or may not need to grease the pan at all.
- Pour 1/3 cup of batter in the center of the pan. Tilt and swirl the pan in a circular motion so the entire pan is coated. Let the batter cook until you see the edges turning slightly brown and it will no longer be shiny. This takes about 2 minutes on a low heat. Flip over and cook until slightly golden on the other side
- Pile on a plate and keep warm in a warm oven until ready to serve
Notes
- If you are making savory pancakes leave out the vanilla essence and sugar
- I used a 1/3 cup measurement as this worked perfectly for the pan I used. You can use a different measuring cup depending on the size of your pan
- The batter can be stored in the fridge for up to 48 hours
- I have mixed all my liquids and added to the batter this time but if I am lazy I just sift the dry ingredients and add all the other ingredients individually and it's worked fine for me
- If there are any lumps in your batter you may need to strain it before you allow it to rest. If you are using a blender there's a less chance of lumps