- In a mixing bowl, whisk together flour, salt, and sugar (if making sweet crepes).
- Add eggs and gradually pour in milk, whisking continuously to avoid lumps.
- Stir in sparkling water and melted butter, and mix until smooth.
- Let the batter rest for 15-30 minutes—this helps make the crepes more elastic.
2. Cook the Crepes
- Heat a non-stick pan over medium heat and brush it lightly with butter or oil.
- Pour about ¼ cup of batter into the pan, swirling it quickly to spread evenly.
- Cook for about 1 minute, until the edges start lifting and the bottom is golden.
- Flip and cook for 30 seconds on the other side.
- Repeat with the remaining batter, stacking crepes on a plate.
Serving & Storage Tips:
✅ Sweet Crepes: Fill with Nutella, fresh fruits, whipped cream, honey, or jam.
✅ Savory Crepes: Stuff with cheese, ham, mushrooms, spinach, or smoked salmon.
✅ Storage: Keep in the fridge for 2 days, or freeze for up to 3 months with parchment paper between crepes.
Variations:
- Gluten-Free Crepes – Use buckwheat or almond flour.
- Dairy-Free Crepes – Replace milk with oat, almond, or coconut milk.
- Extra Fluffy Crepes – Add ½ teaspoon of baking powder for a bit of lift.
FAQ:
1. Why are my crepes tearing?
Your batter might be too thick—add a little more milk or water to thin it out.
2. Can I make the batter ahead of time?
Yes! You can refrigerate it overnight and stir before using.
3. How do I get perfectly round crepes?
Pour the batter quickly and tilt the pan in a circular motion to spread evenly.
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