I made these crepes for supper on a Thursday and again for brunch on Saturday at Todd's request....they were
that good! The original recipe is from Allrecipes.com and my only alteration after a taste test was to add about a tablespoon of sugar to the batter. Also, I made the recipe as is the first time and doubled it with no problem when the kids were here on Saturday. Finally, I used soymilk instead of the regular milk because it was what I had and it worked perfectly. Happy flipping!
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Directions
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutritional Information 
Amount Per Serving Calories: 216 | Total Fat: 9.2g | Cholesterol: 123mg
One last tip: melt the butter in your pan and it is pre-greased for your first batch! My little nonstick skillet actually does great without any additional oiling.
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