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Ingredients
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- 2 large eggs
- ¾ cup milk
- ½ cup water
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 cup all-purpose flour, spooned and leveled
Instructions
- In a blender, combine the eggs, milk, water, melted butter, sugar, vanilla extract, and sea salt. Blend until smooth. Add the flour and blend until just combined. Chill the batter in the refrigerator for at least 30 minutes or overnight.
- Check the consistency of the batter; it should be thick yet runny. If too thick, add water in 1 tablespoon increments until desired consistency is reached.
- Heat a medium nonstick skillet over medium-low heat. Lightly brush the skillet with butter. Pour ¼ cup of batter into the skillet and tilt to evenly coat the bottom. Cook for 1 to 2 minutes until edges are crisp and the crepe is golden brown underneath. Flip and cook for another minute until golden on both sides. Adjust heat if necessary.
- Repeat with the remaining batter, adding more butter to the skillet as needed between crepes. Stack cooked crepes on a plate until ready to serve.
- Serve with your favorite toppings or fillings.
Notes
If the batter becomes too thick after chilling, adding water gradually will help achieve the right consistency.
For extra flavor, try adding a touch of lemon zest or cinnamon to the batter.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 100
- Sugar: 1g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg