-
1
Sift flour and salt in a bowl.
-
2
Create a hollow in the center.
-
3
Add eggs.
-
4
Gently beat the mixture, gradually gathering the flour from the sides of the bowl.
-
5
Gradually add the milk and water combo.
-
6
Mix well until a smooth batter is formed.
-
7
Cover.
-
8
Refrigerate overnight (if you have time on hand) or keep aside for 40 minutes.
-
9
Beat the batter thoroughly before making the crepes.
-
10
Now to make the crepes.
-
11
Heat a little butter in a non-stick pan on low flame.
-
12
As soon as it foams, tilt the pan and swirl the butter to cover the pan evenly.
-
13
Pour a ladleful of the batter in the center of the pan.
-
14
Tilt the pan and swirl the batter till it reaches the edges of the pan.
-
15
Cook for a minute or until golden brown on the underside.
-
16
Turn the crepe over to the other side.
-
17
Cook for another minute.
-
18
Remove the cooked crepe onto a plate.
-
19
To serve, spread a thin layer of the desired filling (recipes for filling are posted separately) and fold over.
-
20
Plain crepes can be enjoyed with maple syrup drizzled over'em!
-
21
Alternatively, serve plain crepes with low-fat cheese and fruit or sliced fruit and yoghurt.
-
22
ENJOY!
