We have crepes for breakfast every Sunday. This recipe is perfect however it does depend on having a flat copper skillet pan. The copper really makes this a light and fluffy crepe.
This is my method:
Mix the following in a bowl with a hand whisk… machines don’t work well
This is one person serving so increase as needed:
- 1/2 cup all-purpose flour,
- 1/2 cup milk 1% or fatter,
- 1/4 cup warm water,
- 1 egg,
- a lug of olive oil,
Mix everything until there are no lumps and the mixture is very runny. Takes me 20 seconds,
Warm pan on medium heat and do not add any oil or butter, the oil in the mixture will do the job,
Once hot pour 1/2 cup at a time while holding pan in the air and moving it around until the liquid covers entire pan at even depth,
Cook until no wetness remains and flip with a wooden spatula,
Cook other side until crepe moves freely on the pan,
Slide onto a large plate and repeat until all batter is done,
The stacked crepes keep each other warm so don’t put them in the oven.
SERVING SUGGESTIONS
Fruit and maple syrup
Charcuterie selection /bacon /chopped sausages with maple syrup
Soft cheeses with maple syrup