Crepes

Simple classic crepes — makes about 4–6 crepes depending on pan size.

Ingredients

Amount	Ingredient
1 large	egg
¼ cup	milk, or more as needed
¼ cup	water
⅛ tsp	salt
½ cup	all-purpose flour
1 tbsp	butter, melted

Steps

1. Whisk together the egg, milk, water, and salt in a bowl.
2. Gradually whisk in the flour until smooth. Stir in the melted butter.
3. Let the batter rest for 10–15 minutes (helps prevent tearing).
4. Heat a non-stick pan or crepe pan over medium-high heat. Lightly butter or oil the pan.
5. Pour a small amount of batter (about 3 tbsp) into the pan and swirl immediately to coat the bottom in a thin, even layer.
6. Cook until the edges look dry and the bottom is lightly golden, about 1–2 minutes. Flip and cook another 30 seconds.
7. Repeat with remaining batter, adjusting milk to thin the batter if needed.

Notes

• Rest the batter — the gluten relaxes and the crepes roll easily without tearing. Confirmed: 10–15 min makes a real difference.
• The first crepe is often a throwaway while the pan finds its temperature.
• Thin the batter with a splash of milk if crepes are tearing or too thick.
• Fill sweet: fresh fruit, Nutella, jam, whipped cream. Fill savory: ham and cheese, sautéed mushrooms, spinach and ricotta.