This is the recipe I learned in Switzerland, works every time. Good for both savory and dessert crepes.
½ litre water
½ litre milk
300-400 grams flour
1 T oil
- Scramble the eggs in a bowl with a whisk
- Add milk and water, mix
- Add 1 T oil
- Add flour, a little at a time, until it just starts to thicken
- Leave batter for 2 hrs
- Put a very thin layer of batter in the pan, and turn when it starts to turn brown
Recipe makes a lot, and can be halved
Do not mess with this recipe or your crepes will not work. Instead, be creative with the fillings.
Use a medium sized non-stick pan.
Pre-heat over medium flame, and spray with butter-flavour non-stick spray before each crepe.
Stir batter before making each crepe.
Pour ¼ cup of batter into top of pan and swish around quickly to evenly coat pan
Crepe will curl at edges when almost ready. At that point, shake pan vigorously to loosen crepe.
Carefully flip crepe and cook on other side until brown spots appear.
For best results, consume immediately
Leftover batter can be stored in refrigerator and used the next day.