The Best Crêpe Recipe (without using all your eggs)

Crêpe recipe that only uses 4 eggs! Very easy to make with detailed tutorial!

Servings: 36 crêpes

Author:

Breakfast Dessert Snack

French

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Instructions

1 Melt the butter so that it has time to cool before you use it. I put mine in a
little ice bath, but it’s not necessary.
2 Combine flour, sugar, and salt into a large bowl.
3 Place milk, butter, water, and eggs in another bowl and whisk it together well.
4 Pour dry ingredients SLOWLY into the wet ingredients, combining with a whisk.
You want to combine them slowly to prevent lumps from forming. The batter should
be almost liquid. Let it rest for at least an hour – overnight is best.
5 Heat a pan on medium heat with enough butter to cover the bottom of the pan. You
will know your pan is hot enough when you can sprinkle a couple drops of water
in the pan and it sizzles.
6 Take batter out of the fridge and whisk it to remove the liquid that has
separated.
7 Pour a little less than (or a scant as the technical term goes) ¼ cup of batter
into the pan. I pick up the pan and swirl the batter around to cover the bottom
of the pan. If that seems a little daunting to you, you can use the back of a
spoon to spread out the batter.
8 Cook until it’s golden brown on one side, then flip it over and cook for about
15 to 30 seconds or until that side is cooked.
9 Place the crêpe on a plate to cool off and repeat steps 7 and 8 until you run
out of batter.