Sylvie’s Crêpes

25 min

10 crêpes

Thin, tender pancakes perfect served as an appetizer, entrée or dessert. Layer, stack, fold or roll with a variety of sweet or savoury fillings.

Ingredients

  • 2 eggs
  • 1⁄2 cup water
  • 3⁄4 cup milk
  • 1 cup flour
  • 2 tbsp melted butter
  • Sea Salt, to taste

Preparation

  1. Whisk eggs, water and milk in a mixing bowl. Whisk in the flour and melted butter until smooth. Let batter rest for one hour or make ahead and refrigerate overnight. You can also make the batter in a blender.
  2. Preheat a frying pan over medium high heat. Add a 1⁄4-cup of batter to the pan and quickly tilt and swirl to form an even coating on the bottom of the pan.
  3. Cook for 1 minute until set and turning golden brown underneath. Gently flip the crêpe over and cook for 1 more minute. Repeat. Stack, cover and keep warm while using up the remaining batter.

Nutritional Information

Per serving: Calories 90, Fat 3.5 g (Saturated 2 g, 0 0 g), Cholesterol 50 mg, Sodium 40 mg, Carbohydrate 11 g (Fiber 0 g, Sugars 1 g), Protein 3 g.