These crêpes are perfection! Delicious, paper thin but stron are perfect for rolling, folding or wrapping any filling your heart desire. This recipe is super easy, always works and, most importantly, they are not greasy at all, like some other recipes tend to be.
8-10 servings (depending of the size of your pan) • Preparation time: about 30 minutes
If you have time, set aside your crêpes batter for about 30 minutes just before frying. It will make them more elastic and easier to flip. Just before frying, give it a quick stir to bring the flour up.
You can add a little bit of sugar to your batter, if you prefer your crêpes slightly sweeter, but I do not find it necessary if your filling is already sweet.
The batter can be mixed with a whisk or any type of blender. If you have a smoothie blender, it will make your batter extremely airy and light, but it is not a requirement.
✽ 1 cup of all-purpose flour
✽ 1 cup of milk
✽ ¾ cup of water (sparkling will make the pancakes a little fluffier)
✽ 2 eggs
✽ 3 tablespoons of oil (try to choose a taste-neutral oil, so olive oil is not the best here)
✽ pinch of salt
Mix and blend all ingredients until it is perfectly smooth.
Use a flat, non-stick pan to fry them on maximum heat. Pour a bit of batter on your pan and try to move it around very quickly to spread the batter thinly and evenly. They will only take few seconds on each side, so be careful not to burn them.
Stack up hot pancakes on a large plate. They will get a little moist and very soft from the steam of fresh pancakes on top. It makes them even more elastic. Cover them with the second plate after you have finished, so they do not get dry around edges.
Quickly stir the batter every few pancakes. This way the flour will not sink to the bottom of your bowl, leaving you with uneven batter.