I love crepes and it's really easy to make. I served the crepes with banana, strawberries, whipped cream, and chocolate syrup, or simple nutella and powdered sugar.
Author: Namiko Chen
For Crepe Batter
2large eggs (50 g each w/o shell)
1tsppure vanilla extract
¼tspkosher/sea salt (I use Diamond Crystal; use half for table salt)
2cupsall-purpose flour (plain flour)(If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour ends up with more than 120 g.)
In a large bowl, combine eggs, sugar, vanilla, and salt. Mix all together. Here, my sweet little assistant is mixing them up.
Add about ¼ cup of flour and mix well.
Add about ¼ cup of milk and mix well till you don’t see any lumps.
Then add ¼ cup of flour again and mix while stirring in ¼ cup of milk. Mix well until you don’t see any lumps. Repeat this process until you run out of both.
Add 1 cup of water. Mix well and check the consistency of the batter. It should be runny compared to pancake batter. Please adjust the water according to your mixture.
To Cook Crepes
Heat a large non-stick frying pan over medium-high heat. When it’s getting hot, grease the pan with oil using a silicone brush.
When the pan is hot, use a ladle to pour the batter in the middle of the pan. Swirl the batter around to distribute it evenly.
When the batter started to dry, shift the pan to rotate the crepe. You can peek and check the color of the bottom side of the crepe. When it looks good, flip the crepe with a spatula and cook the other side until it becomes nice color.
Remove from heat. Serve with your favorite fruits or other toppings.
You can keep the leftovers in an airtight container and store it for a day. I highly recommend enjoying crepes when they are just made.