Ingredients
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 4 1/2 ounce all-purpose flour
- 1 1/2 ounce unsalted butter (melted and cooled, plus additional for the pan)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 4 1/2 ounce all-purpose flour
- 1 1/2 ounce unsalted butter (melted and cooled, plus additional for the pan)
- 1/4 teaspoon kosher salt
- 1/4 cup fresh herbs, finely chopped
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 4 1/2 ounce all-purpose flour
- 1 1/2 ounce unsalted butter (melted and cooled, plus additional for the pan)
- 1/4 teaspoon kosher salt
- 1/4 cup fresh herbs, finely chopped
- 1 ounce sugar
- 1 teaspoon vanilla extract
Preparation
Baking Directions:
1.Place the eggs, milk, water, flour, melted butter and additional ingredients for sweet or savory crepes in a blender and blend for 7-10 seconds.
Rest the crepe batter in the refrigerator for 1 hour.
(The batter will keep for up to 24 hours; just be sure to stir it thoroughly before using.)
2.If you plan to serve the crepes soon, heat the oven to 200 degrees or to its lowest setting.
3.Place a 10-inch nonstick pan over medium heat and coat it with butter.
Heat the butter until it begins to sizzle.
Pour 1 ounce of batter into the center of the pan and swirl the pan to spread it around evenly.
Cook for 30 seconds, or until the edges of the crepe begin to turn up.
Flip and cook for another 10 seconds.
4.Place the crepes in the oven on a cooling rack set in a half sheet pan and cover with a tea towel until all of the crepes are ready.
Tips:
If you plan to serve the crepes later, remove them to a cutting board and lay them out flat so they can cool.
After they have cooled, stack them — separated with sheets of parchment paper — and store in zip-top plastic bags in the refrigerator for up to a week or in the freezer for up to a month.
When using frozen crepes, thaw the stack on a cooling rack, then gently peel them apart.