This is an all-time favourite recipe in our house. Our kids love it for breakfast and lunch (pop it in a thermos for a warm school lunch), and as a satisfying after-school snack.
INGREDIENTS:
Eggs – 5
Milk – 1.5 cups
Water – 1 cup
Plain Flour – 2 cups
Salt – a pinch
Butter (for cooking)
Optional:
Sugar – 1 tsp
Vanilla Extract – 1 tsp
DIRECTIONS:
- Crack eggs into a large bowl.
- Add milk, water, salt, sugar and vanilla (if using), then beat (I use an electric hand beater)
- Add flour and beat again (I add 1 cup of flour and beat before adding second cup of flour to help keep the lumps out)
- Heat frypan on stove, then add a knob of butter. Swirl melted butter around pan.
- When pan is hot add a small amount of mixture to the pan. We want a thin crepe (they taste better) so I pick up the pan by the handle and tilt it so that the mixture runs around the pan – just covering it. If you need more mixture just add to where it’s needed.
- Cook for a minute or so (the first crepe always takes the longest). When it looks like it’s going slightly crispy on the edges flip it over and cook for about 15 seconds (the second side always cooks way quicker).
- Move the crepe to a plate and start again with the butter at step 5.
- Cook until no one wants to eat any more and store leftover mixture in the fridge for later.
- Eat crepes as is (our kids often do) or add butter or whatever else you like really. Best enjoyed hot off the pan. Enjoy!
