Easy Crepe Recipe
This easy crepe recipe is perfect for making a super fun, easy, and portable breakfast for kids that they will actually eat!
Equipment
- Mixing bowl
- whisk
- Skillet
- 1/4 c Measuring Cup
Ingredients
- 1 c All Purpose Flour
- 2 LG Eggs
- 1/4 c Water
- 3/4 c Milk
- 1/2 tsp Salt
- 2 tbsp Butter melted
Instructions
- Heat skillet over medium heat.
- Mix together eggs and flour in a medium-sized mixing bowl.
- Add water and milk and whisk until lump free.
- Add melted butter and salt and whisk well.
- Spray skillet with non-stick spray before each crepe.
- Pour 1/4 c of batter into center of hot skillet.
- Rotate pan in a circle to create a large, thin crepe.
- Cook until edges start to crisp, center starts to firm and you are able to flip easily. (About 1 minute.)
- Flip and cook on other side until lightly browned (About 1 minute.)
- Remove from pan.
- Repeat with remaining batter.
- Thinly spread desired filling all over one side of crepe. **See suggestions in notes below.
- Roll up and enjoy!
Notes
Alternative Mixing Directions:
Combine all ingredients in a blender. Blend until smooth.
Make Ahead:
- Make batter up to two days in advance. Store in an air tight container in the fridge. Can cook straight after removing from fridge.
- Store cooked crepes in a zip lock bag in the fridge for 3-4 days. Heat in microwave if desired.
- Jelly
- Jam
- Preserves
- Peanut Butter
- Nutella
- Whipped Cream