Freshly made crêpes cakes seem like the uppity cousins of pancakes, but it’s almost a ruse since they are so easy. They’re thin and elegant like a fashionable French socialite and promiscuous in their ability to easily go with so many sweet and savory dishes.
- 4 large eggs
- 1 cup of milk
- 3/4 cup of water
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces melted butter, plus more for cooking
- Mix the ingredients in a blender or a bowl until thoroughly incorporated. Allow batter to rest in the refrigerator for 30 minutes before using.
- To make crêpes my set up is the batter in a container with spout or with a ladle, a container of melted butter or clarified butter with a pastry brush, a plate to put them on when I remove them from the pan and a cutting board to lay them to further cool them and stack them once they are cool.
- Heat a crêpe pan or skillet (mine was 8”) on medium heat. Brush the pan lightly with butter, pour or ladle in the batter and swirl it to just cover the bottom of the pan. Cook for thirty seconds and then flip the crêpe and cook it for about ten more seconds longer. Place crêpe on the plate. Start process again. Move the crêpe from the plate to the cutting board to cool. By the time the next crêpe is finished, the crêpe on the cutting board will be cool enough to be stacked. Test the first crêpe, if the battery seems to thick, thin it with some water or milk.
Yield: 14 to 18 crêpes depending on the pan size