Classic Golden Crepes
Prep time: 5 mins | Cook time: 15 mins | Yields: About 8–10 crepes
Ingredients
1 cup All-purpose flour
2 Large eggs
½ cup Milk
½ cup Water
¼ tsp Salt
2 tbsp Butter (melted)
Optional: 1 tsp sugar and 1 tsp vanilla extract (for sweet crepes only)
Instructions
Whisk the Batter: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring constantly to combine. Add the salt and melted butter (plus sugar/vanilla if using) and whisk until the batter is completely smooth with no lumps.
Rest (Important): Let the batter sit for about 10–15 minutes. This allows the flour to fully hydrate, resulting in a much more tender crepe.
Heat the Pan: Lightly coat a non-stick frying pan or crepe pan with a tiny bit of butter or oil over medium heat.
The Pour: Pour about ¼ cup of batter into the center of the pan. Immediately tilt and rotate the pan in a circular motion so the batter coats the entire surface in a thin, even layer (just like the top-left image in your photo).
The Cook: Cook for about 1–2 minutes until the bottom is light golden and the edges start to lift. Gently flip it with a spatula and cook the other side for another 30–60 seconds.
Serve: Stack them on a plate and fold them into triangles as seen in your image.
Pro Tips for Success
Consistency: The batter should be thin, like heavy cream. If it feels too thick, whisk in an extra tablespoon of milk.
The First One: Don’t worry if the first crepe looks a bit messy! The first one is usually the “test” crepe to get the pan temperature just right.
Toppings: For a classic look, dust them with powdered sugar or drizzle with a little maple syrup.