1½ cups milk and water mixed (I use ¾ cup fat-free milk + ¾ cup water.)
4 eggs
2 cups flour
1 Tbsp sugar
4 Tbsp melted butter or oil
Fillings and Toppings
Nutella
Jam
Butter
Powdered sugar
Berry butter
Syrup
Lemon Juice
Lemon curd
Chocolate
Whipped Cream
Apple slices
Berries and fruit
Instructions
Place all of the ingredients in a blender and mix until smooth.
If you mix by hand, beat the eggs with a fork.
Add the milk, water and melted butter.
Gradually add the flour and the sugar, whisking it until smooth.
Rest for 30 minutes-1 hour.
Spoon the batter to coat the bottom of a lightly-greased pan on medium heat.
For thinner crêpes, I use roughly ⅓ cup batter for a 12-inch pan. I spread the batter with the bottom of the measuring cup to completely coat the pan.
For thicker crêpes, I use a little under ½ cup of batter. The thickness of your crêpes is a matter of personal taste. Crêpes do not have to be super thin to be authentic.
When the batter starts to set, flip the crêpe and cook the other side until both sides are light golden.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/crepes/