Basic Crepe Batter
BASIC CREPE BATTER
What do you need?
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions:
Blend all the ingredients until smooth, placing first the flour and the egg, adding the liquid ingredients gradually. The consistency should be similar to heavy cream. Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate. Repeat with remaining batter, stacking the crepes on top of each other to keep warm.
Tips:
- Keep the crepes for up to 1 week in the freezer or 1 day in the refrigerator
- If you want more tender crepes, let the dough stand one hour or two
- The batter can be refrigerated up to 3 days but fresh batter is better
- Use crepe maker to warm quesadillas or tortillas for tacos!