Crepes
This is an all-in-one recipe for a Crepe Bar, perfect for brunch with family and friends. Or add a few more sweets, like bananas, caramel sauce or toasted coconut and make it a dessert bar! In my crepe bar, I've got both savory fillings and sweet fillings, so you can have a little of both. I also like having each ingredient out so people can mix and match to make their own crepes, my kids love being creative and making their own and let's be honest the adults do too!
Ingredients
2 eggs
1 cup whole milk
1/4 cup water
3 Tablespoons butter, melted plus a few Tablespoons for buttering the pan
1/8 teaspoon salt
1 cup all-purpose flour
Instructions
In a medium mixing bowl whisk together the eggs, milk, water, butter and salt. Add the flour and whisk until thoroughly combined. Keep in the fridge for 30 minutes.
Place a 12 inch non-stick fry pan over medium/low heat.
Rub with butter to coat.
Scoop ¼ cup of the batter into the pan and swirl around to make a thin layer, cook for about 45 seconds-1 minute. With a flat, flexible spatula, carefully flip the crepe over and cook for 30 seconds. Remove from the pan. Repeat with remaining batter.
Fill each crepe with desired ingredients.
Notes
The key to success with getting the texture of the crepes right is letting the batter rest, this allows the flour to fully hydrate. Also make sure you use a non-stick pan and once it's hot add the butter and batter right away. For a dessert only crepe, try adding a teaspoon of vanilla and sugar to the batter to make it that much more decadent.
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