This one is for you, Jonas. Your breakfast, dessert, and treat of choice. I'm definitely not a professional, nor do my crepes ever look perfect, but the flavor and texture are there. Top, roll, or fill them however you like: sweet with nutella and banana, berries and whipped cream, fresh squeezed lemon juice and powdered sugar, or go savory with ham and cheese, arugula and pancetta with caramelized onions... The possibilities are endless.
INGREDIENTS
4 eggs
1 cup milk
1 cup water
1/2 tsp. salt
1 T sugar
4 T melted butter
1 3/4 cups all-purpose flour
DIRECTIONS
Place all ingredients into a blender and blend until smooth (approximately 1 minute), scraping down the sides half way through to make sure all flour has been incorporated. Allow batter to rest for 20 minutes at room temperature.
Heat a nonstick skillet or crepe pan over medium-low heat. Melt a little butter in the pan just to ensure the nonstickness of the pan. Depending on the size of the pan, pour 2 tablespoons to 1/4 of the batter onto the center of the pan. Swirl your pan so the batter spreads to a thin layer across the diameter of the pan. The crêpes cook fairly quickly so don't go far. Once the batter no longer looks wet, use a thin rubber spatula or your fingers to slide the crêpe up in order to flip it.
Once all of the crêpes are cooked, top, roll, or fill however you desire.
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