Crepes
Crepes
Ingredients
2 eggs
1/2 C (125 ml) water
3/4 C (180 ml) milk
1 C (250 ml) all-purpose flour
2 Tbsp (30 ml) melted unsalted butter
Epicure Sea Salt (Grinder), to taste
DIRECTIONS
In a mixing bowl, using Epicure Piano Wire Whisk, whisk eggs, water, and milk. Whisk in flour and butter until smooth. You can also make batter in a blender. Rest batter to let the gluten relax for more tender crêpes. Let batter rest 1 hour or make ahead and refrigerate overnight. Overnight resting, in a fridge is ideal. Bring batter up to room temperature before cooking.
Preheat Fry Pan over medium-high heat.
Ladle batter with Epicure ladle and quickly tilt and swirl to form an even coating.
I usually make 5 or 6 crepes from this recipe but it really depends how thick or thin you like them.
Cook 1 minute, until set and golden brown underneath. Gently flip and cook another 1 minute.
Stack, cover, and keep warm while cooking the remaining batter
For Sweet Crêpes: Add 1 Tbsp (15 ml) sugar and 1 tsp (5 ml) favourite sweet Epicure blend to your batter; try Epicure Apple Pie Spice, Pumpkin Pie Spice, or one of sweet dips.
For Savoury Crêpes: Add 1–2 tsp (5–10 ml) favourite savoury Epicure blend to your batter; try Epicure 3 Onion Dip Mix or Epicure Lemon Dilly Dip Mix.
Gluten-free Tip: Swap flour for Epicure Pancake and Waffle mix
