All Purpose French Crêpes
Basically, crêpes are a thin pancake. Ideally, they will fold and roll without cracking or tearing.
Servings: 16 Crêpes
Calories: 102kcal
Ingredients
- 1 ⅔ cups flour
- 1 teaspoon salt
- 1 cup milk
- 1 ½ cups water
- 5 eggs
- 1 ½ tablespoons brandy
- 3 tablespoons vegetable oil
- 1 stick of butter for the pan
Instructions
- Place all the ingredients except the stick of butter in a food processor by batches if necessary. If by batches, whisk together in a large bowl after processing. Pour into a bowl and let rest for 1 hour at room temperature or overnight in the refrigerator.
For 10” Crêpes:
- Using a stick of butter, swipe the pan and ladle 2 ounces of batter into a hot 10” non stick skillet. Rotate the pan to make a complete circle, filling the pan evenly with the batter. Fry on one side until the edge is browned, indicating it is ready to turn over.
- Flip and brown on the other. Stack between waxed paper with second side up. Cool to room temperature.
- Use immediately or freeze. If using from the frozen state, thaw completely and make sure they are room temperature.
Notes
Note: These can be made in any size pan you wish.
Nutrition
Calories: 102kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 172mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 101IU | Calcium: 29mg | Iron: 1mg
