A versatile recipe for a versatile food
120 ml milk
120 ml water
240 ml flour
30 ml melted butter
Extra butter for coating pan
Savory variation: pinch of salt and spices or spinach
Sweet variation: 30 ml sugar and 5 ml vanilla extract
In a large mixing bowl, whisk together flour and eggs. Stir in milk, water, salt, and butter; beat until smooth.
Optional: refrigerate batter to allow it to settle. This makes the crepes less likely to tear.
Heat lightly buttered frying pan over medium high heat.
Pour about 60 ml of batter into pan, swirling to spread evenly. Fry till lightly browned (1–2 minutes).
Repeat until batter is use up.