Crepes are a national culinary passion in France. Serve them with your favourite toppings including fresh strawberries and blueberries!
2 large eggs
1 cup (240ml) milk
1/3 cup (80ml) water
1 cup (130g) all-purpose flour
2 tablespoons (30ml) sugar
1 teaspoon (5ml) vanilla extract
3 tablespoons (45ml) butter, melted
extra melted butter for brushing on the pan
strawberries & blueberries
Blend eggs, milk, water, flour, sugar, and vanilla in a blender or food processor on high, approximately 20 seconds, until batter is smooth and silky. Add melted butter and blend for 20 additional seconds. Pour batter into a large bowl, cover and refrigerate for at least 1 hour or up to 24 hours.
When ready to use, gently stir the batter if separated. Batter should be easily pourable. Add more milk, 1 tablespoon at a time if too thick. Heat a seasoned crepe pan or a 7”-9” non-stick frying pan over medium-high heat until hot. Brush the pan lightly with butter and pour 1/8 cup of batter into centre of the pan. Working quickly tilt and rotate the pan to coat the surface. Cook the crepe until the centre of the crepe is dry and the edges are golden brown. Loosen the edge of the crepe with a spatula and gently flip the crepe over and cook for about 15 seconds until golden brown. Turn the crepe onto a plate so the “face” (the side that was cooked first is placed face down on the plate)
Repeat with the remaining batter, adding more butter as required. If not serving immediately, stack crepes in an oven proof pie plate and cover with aluminum foil. Keep warm in a 200 F oven.
To serve warm with your favourite toppings.