I usually stuff my crêpes with cheese blintzes for Christmas breakfast.
- 3 eggs
- 3/4 cup water
- 2 tablespoons sugar
- dash salt
- 3/4 cup all purpose or unbleached flour
- soft butter
Putting It Together
Beat eggs in medium bowl (I use a large mouth, plastic drink glass). Add water, sugar, and salt. Blend in flour. Heat a 6″ crêpe pan or skillet over medium-high heat. Lightly brush pan with butter (or spray with Pam non-stick cooking spray). Pour 2 tablespoons batter in center of pan. Tilt quickly to coat bottom of pan evenly. Cook for 30 seconds and flip. Cook additional 30 seconds and remove from pan. Crêpe should be golden grown. When cooled, stack between waxed paper. Repeat until all crêpes are made — reapplying butter or cooking spray as needed. Makes about 15 crêpes.