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Course: Breakfast
Keyword: Breakfast, Brunch, Crepes, French


TOTAL TIME: 1 hour 25 minutes
Yield: 17
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  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons butter, melted
  • Butter, for coating the pan

Specialized Hardware

  • Blender
TOTAL TIME: 1 hour 25 minutes
Yield: 17


  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small nonstick pan over medium-high heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay each crepe out flat so it can cool. Continue until all batter is gone.
  • Once the crepes have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.
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