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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe makes 4 crepes with a simple batter that works for both sweet and savory fillings. Whisk the ingredients by hand until smooth, and if the batter is lumpy, pass it through a sieve for a silky texture. Lightly brush a pan with butter, keep the heat low, and pour just enough batter to thinly coat the pan. Swirl it around and cook until lightly golden. Perfect for pairing with Nutella or any filling...
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Whisk egg, milk, water, butter, flour, and salt together by hand until smooth.
If the batter looks lumpy, pass it through a sieve for a silky texture.
Lightly brush a pan with butter and keep the heat low.
Pour just enough batter to thinly coat the pan and swirl it around to distribute evenly.
Cook until lightly golden, then remove from the pan.
Want to keep this recipe for later? We can email it to you!
If the batter is too thick, add a little more milk to thin it out.
This batter works well for both sweet and savory crepes.
Can I use this recipe for savory crepes?
Yes, this batter works well for both sweet and savory crepes.
What should I do if the batter is lumpy?
Pass the batter through a sieve to achieve a silky texture.
How do I prevent the crepes from sticking to the pan?
Lightly brush the pan with butter before cooking each crepe.
Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours. Stir it well before using.
How thin should the crepes be?
Pour just enough batter to thinly coat the pan and swirl it around for even distribution.
