Common fillings for crêpes include jam, melted chocolate, ice cream, Nutella, bananas, berries, maple syrup, whipped cream, fruit spreads, and sliced soft fruits.
Put all the ingredients in to a mixing bowl (starting with wet ones and finishing with flour). Mix until the batter is smooth. If you have any flour stick to the sides, scrape them with a spatula and mix again.
3 large eggs, 1 cup milk, ⅓ cup water, 3 tbsp unsalted butter, 1 tsp vanilla extract, 1 tbsp caster sugar, ¼ tsp salt, ½ tsp ground cinnamon, 1 cup all-purpose flour
Place the batter in the refrigerator for 30 minutes to rest before cooking.
Preheat a 10-inch skillet over low-medium heat.
Using a ¼ cup, pour the batter into the pre-heated pan, tilting and swirling the pan to form an even circle. Cook for about 30 seconds, until the edges are getting crispy and peeling off the pan. Then flip and cook for another 15-20 seconds.
Transfer the crepe to a plate and repeat the same with the rest of the batter.
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