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Basic Crepe Mix
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, whisk together 1 cup of flour and 1/4 teaspoon of salt.
- In a separate bowl, beat 2 eggs and then add 1/2 cup of milk and 1/2 cup of water. Mix well.
- Gradually add the wet ingredients to the flour mixture, whisking constantly to avoid lumps.
- Once the batter is smooth, stir in 2 tablespoons of melted butter.
- Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter into the skillet, swirling it around to evenly coat the bottom.
- Cook the crepe for about 2 minutes, until the edges start to lift and the bottom is golden brown.
- Flip the crepe and cook for an additional 1-2 minutes on the other side.
- Repeat with the remaining batter, stacking the cooked crepes on a plate.
- Serve warm with your choice of sweet or savory fillings, such as Nutella, fruit, cheese, or ham and cheese.
Crepe mix has a rich history dating back to the 13th century in Brittany, France. Originally made with buckwheat flour, it was a staple dish for farmers in the region. Over time, the recipe evolved to include wheat flour, giving rise to the delicate, thin pancakes we know today. Renowned chefs like Julia Child popularized crepes in the US, and they became a beloved dish in both sweet and savory variations. Today, the best crepes can still be found in Brittany, where they are often filled with local ingredients like ham, cheese, and eggs. The key to a perfect crepe lies in achieving the right balance of thinness and elasticity in the batter. Whether enjoyed with Nutella or Gruyere, crepes continue to delight food lovers worldwide.
30 min
8-10 crepes
90 per crepe calories
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