When I was little we always had crêpes for breakfast on the weekends, as opposed to pancakes like most of my friends had. I’m not really sure how it got started, but for years my brothers would specifically request crêpes.
Looking back, it kind of makes sense. As a kid the cake to syrup ratio is much better with crêpes than with pancakes. For me, crêpes also trigger memories of Nutella filled crêpes on the streets of Paris. Oh how I love Nutella. No Nutella filled crêpes for me this weekend though, we went for “grown-up” crêpes.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk (I used 2% milk here, if you have skim, you might consider using 1 cup milk and no water.)
- 1/2 cup water
- pinch of salt
- olive oil spray
- Whisk together flour and salt.
- Whisk in eggs, milk, and water until batter is lump-free.
- Heat a large skillet to medium heat.
- Coat in olive oil spray.
- Pour about 1/4 cup batter into pan.
- Watch crêpe as batter cooks through around the edge.
- When the edges are cooked through, carefully loosen the crêpe from the pan with a spatula.
- Flip crêpe, then cook for 30 seconds or so on the second side.
- Remove from pan and keep warm on the side until you are ready to fill crêpes.
Servings ~ 2-4 depending on what you fill them with
Calories (based on 4 servings) ~ 161, Fat ~ 3 g, Carbohydrates ~ 26 g, Protein ~ 7 g