by Austin Carter
New Recipe
Course: Breakfast, Dessert Cuisine: French Prep Time:15minutes Cook Time:45minutes Additional Time:10minutes Total Time:1hour 10minutes Calories: 150kcal Author: Austin Carter Servings: 14
– Skillet (8-inch or larger) – Blender or food processor (or large mixing bowl and whisk) – Spatula – Large Plate – Parchment paper (optional)
– 3 Tablespoons 43g unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan – 1 cup 125g all-purpose flour (spooned & leveled) – 1 Tablespoon granulated sugar – 1/8 teaspoon salt – 3/4 cup 180ml whole milk, at room temperature*
– 1/2 cup 120ml water, at room temperature – 2 large eggs at room temperature – 1 and 1/2 teaspoons pure vanilla extract
– Melt 3 tablespoons of butter, cool for 5 minutes. – Blend cooled butter with flour, sugar, salt, milk, water, eggs, and vanilla until smooth.
– Chill batter for 30–60 minutes. – Grease skillet with reserved butter, pour in batter, cook until set (1–2 mins per side).
– Repeat with remaining batter, buttering skillet between crepes. – Fill crepes with desired ingredients, fold, and serve warm or at room temperature.