Crêpes is what we have for breakfast every, and I mean every, single Saturday. By now my kids don’t just consider it a nice weekend tradition, for them it has become an entitlement. So much so that their dad has mastered the recipe and is regularly performing it.
This recipe has made its way in my family for a few decades now, my grandmother used to say that she had gotten it from a Hungarian friend of hers in Budapest in the early sixties. She was not adding milk, sugar or vanilla to the batter which makes more multipurpose savory/sweet crêpes, wonderful when filled with herbed feta, brie or cold cuts. I have adapted grandma’s recipe for a sweet palate as my kids invariably associate crêpes with sugar. Even though I primarily serve them for breakfast, these crêpes can make a elegant dessert, just add a dollop of ice-cream, some berries, a a few leaves of mint and Chantilly et voila.
yields 12 crêpes
2 cups all purpose flour
2 Tbs sugar
1/2 tsp salt
1 cup of milk
1 3/4 cup water
1 tsp vanilla extract
2 Tbs canola oil (or sunflower seed oil)
Sift the flour in a large bowl, add the sugar and salt and mix well, this step will ensure there a no limbs in the batter.
In a small bowl whisk together the eggs, milk, vanilla and oil. Add them to the flour and whisk to combine. Add the water and whisk until your batter is smooth. In case you miss a step while mixing the ingredients and find yourself with lumps in the batter, you can always whiz it in a blender for a few seconds and it be perfectly smooth.
Heat a crêpe pan or a medium nonstick pan on medium fire and add 1/3 cup batter per pancake cooking it for about 90 sec on each side. You don’t need to brush the pan with oil as the batter already contains 2 Tbs canola.