1 cup water
1 cup milk
4 eggs
1/8 tsp salt
2 cups whole-wheat flour
4 tbsp melted butter
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Melt butter: Place butter into a small pan and melt it over medium heat.
SECOND:
Combine & whisk: Put water, milk, eggs, salt, flour then melted butter into food processor.
Mix it for one minute. Scrape it down if you see flour doesn’t mix well.
Transfer to a medium bowl and cover.
Refrigerate the batter for 2 hours to over night.
THIRD:
Make them: Take out the batter from refrigerator. If the batter is too thick you can add milk or water.
1. Grease the 6 1/2 inch crêpe pan or non stick frying pan, heat up over medium heat.
2. Pour 1/4 cup of batter into the pan.
3. Move slowly the batter around in a circular motion to make evenly round thin crêpe.
4. Fry it for a minute then slide a chopstick or a skewer under the crêpe to flip it and then fry it for another minute or so.
Slide the crêpe onto a flat plate.
Grease the pan each time until all batter is done.
SERVE THEM.
Ready to eat. I like to serve the savory crêpes with smoked salmon or caviar and sour cream.
Enjoy them with champagne.
