Recipe in All Recipes Winter 2025 and here. Makes 8
2 large eggs
½ cup milk, or more as needed
½ cup water
¼ teaspoon salt or to taste
1 cup all-purpose flour
2 tablespoons butter, melted
Whisk eggs, milk, water, and salt together in a large mixing bowl. Add flour and melted butter and whisk vigorously until batter is smooth and pourable.
Recipe Tip: If the batter is too thick to spread easily in the pan, whisk in 1 tablespoon milk at a time until it reaches the proper consistency.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.
Serve hot. Enjoy!
Test Kitchen Tips:
To make sweet crepes, whisk 2 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
You can also add all of the ingredients to a blender and process a few times using short bursts until the batter is smooth.
½ cup milk, or more as needed
½ cup water
¼ teaspoon salt or to taste
1 cup all-purpose flour
2 tablespoons butter, melted
Whisk eggs, milk, water, and salt together in a large mixing bowl. Add flour and melted butter and whisk vigorously until batter is smooth and pourable.
Recipe Tip: If the batter is too thick to spread easily in the pan, whisk in 1 tablespoon milk at a time until it reaches the proper consistency.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.
Serve hot. Enjoy!
Test Kitchen Tips:
To make sweet crepes, whisk 2 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
You can also add all of the ingredients to a blender and process a few times using short bursts until the batter is smooth.
TOPPINGS & FILLINGS
Chocolate Syrup:
Combine 3/4c water, 3/4c sugar, 1/3c unsweetened cocoa powder, and a dash of salt in a medium saucepan. Cook over medium heat, whisking often, until mixture thickens and just begins to boil, about 6 minutes. Remove from heat and stire in 1/2 tsp vanilla extract. Serve warm or chilled. Makes 1-1/4 cups.
Strawberry Cheesecake Crepe Filling:
1-1/4c powdered sugar
8oz pkg cream cheese
1 tsp lemon zest
1tbsp lemon juice
1/2 tsp vanilla
Beat in a large bowl with mixer at medium speed until smooth. Gently fold in 1 cup whipped cream. Fill each crepe with about 1/3c cream cheese filling and 1/4c sliced strawberries. Top filled crepes with chocolate sauce.
Chicken & Garlic Filling:
3 tbsp butter
2-1/2c shredded cooked chicken
4 tsp minced garlic
2 tsp chopped thyme
2/3c herb & garlic cream cheese
Melt butter in a skillet over medium high heat. Stir in other ingredients (not cream cheese). Cook, stirring occasionally, until heated through, about 5 minutes. Stir in cream cheese until melted and smooth. Keep filling warm in skillet until ready to fill.
