1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter melted
1-2 bananas sliced
Sliced strawberries (as many as you want)
To begin, in a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. The batter should be slightly thinner than heavy cream with no lumps.
Next, heat a lightly oiled griddle or frying pan over medium heat. Make sure the surface of the pan you use is flat, so the crepe can form well and cook evenly. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. To cook them, tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about two minutes, until the bottom is lightly brown. Then, loosen the crepe with a spatula and flip it cook the other side.
Add your toppings and enjoy hot!
After studying abroad in France, I became obsessed with crepes. Similar to pancakes, but thinner, crepes can be enjoyed in so many different ways with various toppings. A few of my friends and I have even gone so far as to make crepes every Sunday as a new ‘tradition’ and we always like to try different toppings in the crepes.
I suggested my favorite toppings and add-ins, but you can add any fruit or toppings that you prefer to have a sweet dessert or breakfast.
I generally don’t add sugar to the recipe as I add so many sugary toppings, but if you want to have a sweeter crepe you can add in a teaspoon of sugar when you mix in the salt and butter.
Alternatively, if you would like a savory crepe you can add toppings similar to what you would add to an omelet. Adding in ham, avocado, mushrooms, or other toppings can turn the crepe from a dessert to a meal.
If you’re cooking for lots of people, I would recommend doubling or even tripling the recipe to make more.
One of the defining ‘looks’ of crepes is the beautiful triangle fold, and I sometimes try to imitate it.
To fold the crepe like the French, place the crepe on the plate and once the toppings are in, fold the crepe in half. Then, scoop of the top edge of the crepe and fold it over to make a triangle. Continue folding it to make thicker triangles stacked on top of each other.
If you plan on putting lots of toppings and fruit in the crepe, I recommend folding it more like a burrito instead as with the triangle method. It can be quite difficult to eat the crepe folded the ‘French style’ if they’re too full as it can easily become messy or fall apart.