Source: Sally’s Baking Addiction
Ingredients
- 3 tbs butter, melted and cooled slightly
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 tsp vanilla extract
- 1 cup flour
- 1 tbs sugar
- Pinch of salt
Instructions
The night before, mix all ingredients in a blender until well combined. Store overnight in refrigerator.
When ready to cook, get set up with 3-4 tbs butter for the pan, a 1/4 cup measuring cup, and a spatula. Heat a crepe pan or flat-bottomed non-stick skillet over medium heat.
For each crepe, melt a small slice of butter in the pan, pour in 1/4 cup batter, and swirl around pan to flatten and stretch out into a thin pancake. Cook for ~1 minute, flip and cook 30 seconds more.
If desired, place fillings on one-half of crepe, fold over and allow to cook a bit longer to melt cheese, chocolate, etc.
Rachel’s
Secrets of Success
- These are great for a “fancy” family breakfast, though a little bit of effort to cook each crepe to order. If you forget to make the batter the night before, aim to blend it up at least 1 hour in advance and let sit for a bit before you cook them.
- My family likes cheese & bacon for a savory crepe, and Nutella with strawberries and/or bananas for a sweet option. Teddy goes all in with Nutella, bacon, strawberries and bananas. Or you could go Gigi style with bananas and brown sugar.
- For a fancy Crepe Cake: prepare a whole batch of crepes as above, stacking them up as you go. While the crepes cool down, prepare a creamy filling of some sort. Then make a cake by alternating layers of one crepe with about 1 tbs filling, ending with a crepe and trying to keep things flat and even as you stack. Chill out in the fridge for a few hours to fully set before serving.
Cooking with the Claremons 
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