PhotoRecipe: Crepes Recipe

Dear Friends and Followers,

This is one of my favorite recipes; it has been in the family for years as my mom makes these crepes for pretty much everything, from cannelloni to crespelle and sometimes also for dessert.

This is the sweet version of our crepes and for the savory version…. Stay tuned!

Here is the recipe but please note that in the pictures above I have doubled up the ingredients because I needed… a lot of crepes. Here it is

  • 2 large eggs
  • ¾ cup of whole milk
  • ½ cup of water
  • 4 ½ oz all purpose flour
  • 1 ½ oz unsalted butter, melted, cooled
  • 1 oz sugar
  • 1 tsp vanilla extract

Place all the ingredients in the blender and blend for 30 seconds. Let the mixture cool in the fridge at least 1 hour before using.

Over medium heat coat the crepes pan with some butter until it begins to sizzle.

Pour an amount equal to approx 2 tablespoons of the mixture in the pan and moving rotate the pan to spread evenly.

Cook the crepe until the edges curl up, then flip and cook for a few more seconds. Set the crepes aside to cool and keep cooking the crepes until the batter is over.

You can use these crepes for crepes suzette, pour nutella or dulche de leche in the middle and roll them like sweet cigars, or make a mille crepes cake.