Prep time: 30-60 minutes
Cook time: 20 mins

Servings: Using our large scoop(measures 3 tbsp),17 crepes

4 eggs
1 tbsp granulated sugar
1/8 tsp salt
1 tsp vanilla extract
1 cup flour- leveled
1/2 cup water
3/4 cup milk
3 tbsp butter + extra for the pan

Melt butter and set aside to cool. 

In a large mixing bowl combine eggs, sugar, salt, vanilla extract, flour, water, milk and cooled butter. Whisk until well blended. Batter should be smooth and thin.

Cover the bowl and chill in the fridge for 30 mins to an hour.

Once the batter has chilled, using a nonstick pan melt butter over medium. Tilt the pan so the butter coats the pan, dab the pan with a paper towel to soak up an excess.

Using our large scoop, scoop batter and pour into the pan. Immediately tilt pan in a circular motion to spread the batter out thinly. Allow to cook for 30 seconds- 1 minute and flip. Cook for an additional 20 seconds. Place finished crepe on a plate. Continue this method with the remaining batter. Stacking the crepes as you go will help keep them warm.

Topping recommendations
Powdered sugar and fresh fruit
Nutella and Banana with Whipped Cream


Plain Crepe Nutrition



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