Crepes
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Serving suggestions: Sweet fillings like berries, Nutella, or jam; savory fillings like ham, cheese, or spinach.
Make-ahead: Batter can rest up to 24 hours in the fridge.
Leftovers: Stack cooled crepes with parchment between each, store airtight up to 3 days or freeze up to 2 months.
Anthology Notes: Always separate with parchment if freezing, or they’ll cling together.
Notes
1
Blend milk, water, eggs, flour, butter, and salt until smooth. Refrigerate 2 hours or overnight.
2
Whisk before using. Heat a 9" nonstick skillet over medium heat, lightly greased, then reduce to medium-low.
3
Pour enough batter to coat the pan, tilt to spread thinly. Cook 45 seconds per side until golden and set.
Instructions
1 cup whole milk (250 ml)
1 cup water (250 ml)
4 eggs
2 cups flour (300 g)
4 Tbsp melted butter (¼ cup or 60 ml)
½ tsp salt
Crepes
Lorraine
Crepes are the ultimate blank canvas — thin, lacy, and golden at the edges. They invite endless possibilities: strawberries and cream for a breakfast indulgence, lemon and sugar for simplicity, or ham and cheese folded into a warm savory parcel. This recipe is forgiving and flexible, with a batter that comes together in minutes and benefits from resting overnight. Keep a stack in the fridge or freezer, ready to reheat and fill however the day calls.
Servings :
a lot! I lose count
Calories:
Prep Time
10 min
Cooking Time
30 min
Rest Time
0
Total Time
40 min
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