The thinnest finest crepes you will ever make! Good for both savoury dishes and desserts.
6 large eggs
a pinch of salt
2 cups AP Flour
2 ounces butter, melted and cooled
1 1/3 cups whole milk
1 1/3 cups water
YIELD: Makes about 30 crepes
COURSE: Bread and Baking
- Beat the eggs. Add the salt, milk, water and flour. Add the cooled butter. Make sure the batter is quite thin.
- Spray your crepe pan with cooking spray, Pour 1/3 cup of batter onto the 8 inch crepe pan and swirl it around until it coats the pan.. Pour any excess back into the batter bowl.
- Cook for 20 seconds on the first side, then flip and cook for 30 seconds on the flip side. Remove finished crepes onto wax paper.