Julio’s Basics: Crepes


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Click here for a PDF of this recipe without photos.

  • 2 eggs
  • 1 cup milk
  • ½ cup water
  • 1 cup flour
  • 4 Tb melted butter

Place all ingredients in a blender and pulse until well combined.  Batter can be used immediately or refrigerated for up to 2 days.

Heat crepe pan over medium-high heat.  (A small nonstick pan will work as well.)  Lightly spray with oil.  Add just enough batter (~3 Tb) to the middle of the pan so that when you swirl the pan it barely covers the bottom.  Cook for ~ 1 minute, then carefully flip and cook another 30 seconds.  You can serve them as you cook them, or lay them flat on paper towels and allow to cool.

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