For some reason over the years crepes have gotten the reputation for being difficult to make. Creperies sell the thin pancakes for exorbitant amounts of money for this unbelievably simple dish.
This quick and easy dish takes the bare minimum of ingredients and can be whipped up in no time so is ideal cruising food. Though not really much on their own, you can use the crepes to create sweet dishes or savory ones. They can also be made a couple of days in advance, or if you make too many simply cover them with a moist paper and they will keep beautifully.
- 2 c flour
- 2 eggs
- 2 1/2 cups water (or milk)
- Pinch salt
- Pinch sugar
- A little oil for greasing the pan.
- Pour flour into a large mixing bowl
- Whisk in water (or milk but water actually works better for a thinner batter and thinner crepes)
- When semi-mixed add eggs (egg replacer will not work for crepes), salt, and sugar
- Beat until smooth consistency (no more lumps) If you have a food processor on board that’s the easiest way.
- Heat lightly-oiled skillet over Medium-high heat
- Ladle about 1 ladle-full of batter into skillet
- With one had hold the skillet handle, tilting until surface thinly covered with batter
- When crepe edges lift up slightly, 1-1 ½ minutes, flip the crepe
- Cook an additional 30 seconds-1 min