Crepe recipes are pretty basic – egg, flour and enough liquid to thin out the batter. I’ve used Mark Bittman’s all-milk basic crepe recipe for years, but this one is closer to Alton Brown’s, which uses a mix of water and milk.
- 1 cup all-purpose flour
- Pinch salt
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 2 tablespoons butter, melted
- 1 teaspoon vanilla, optional
- Oil or butter for pan
- Powdered sugar
- If using blender, pulse crepe ingredients together to mix.
- If mixing by hand, add flour and salt to a mixing bowl. Separately, mix egg, milk and melted butter. Add liquid gradually, whisking well to eliminate lumps. Batter should be the thickness of heavy cream.
- If desired, rest the batter for 15 minutes to overnight.
- Heat a small (~8″) skillet until drop of water sizzles. Grease lightly with butter or oil. Pour 2-3 tablespoons of batter in pan (use a 1/4 cup measure partly full – it’s 4 tablespoons). Immediately tilt pan to coat pan with batter. Pour back in bowl any extra batter.
- When top of crepe is looking dry and edges looking crisp, flip crepe with a pancake turner. The second side cooks very quickly. Remove to plate. Depending on the stickiness of your pan, you may or may not need to grease the pan between crepes.
- Spread a couple of tablespoons of Nutella down the center of the crepe and top with a few slices of banana. Fold one side of the crepe over the center, then the other. Dust with powdered sugar and serve immediately.
- It takes a crepe or two to get the heat adjusted properly and everything working smoothly. So the first imperfect one(s) are cook’s treat.
- For a gluten-free version, substitute buckwheat flour for the all-purpose flour, or a mix of 3/4 cup buckwheat flour and 1/4 cup gluten-free flour blend.
- If making ahead, keep crepes warm in a 200 degree oven.
- Batter keeps well in refrigerator for two days. Stir before using.
Here’s a link back to the post and pictures.