JB's Crêpes

• Rest_dough batter for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 2/3 cups plain flour
• 3 tbsp caster sugar
• 1/4 tsp cooking salt
• 3 large eggs
• 2 cups full-fat milk
• 1/3 cup water
• 2 tbsp vegetable oil
• 45 g unsalted butter

1. 1Whisk flour, sugar and salt in a bowl.
2. 2Partially whisk in eggs, then gradually whisk in the milk until batter is smooth.
3. 3Whisk in water and oil until batter is thin and pourable.
4. 4Cover and rest the batter for an hour on the counter.
5. 5Melt 1/2 tsp butter in a non-stick crepe pan on medium-high heat, then wipe most butter off with a paper towel.
6. 6Elevate pan off the stove, pour in 1/4 cup batter, and swirl quickly to spread thinly.
7. 7Cook for 1 minute until edges are golden and lift, then flip and cook for 30 seconds more.
8. 8Remove cooked crepe once lightly golden brown and stack.
9. 9Repeat cooking process for remaining batter and serve with toppings of choice.

These instructions are our analysis of the original video. Watch on YouTube →