Basic Crepe Recipe

First attempt at making crepe at home. The basic crepe batter is tasty and versatile (just add sugar / salt to get a sweet / savory crepe) but my crepe making skill still has lots of room for improvements.

A plain crepe, doesn't look very appetizing huh

My futile attempt at producing a savory crepe, consisting of cheese, purple cabbage and tuna. My crepe was not very big to start with (limited by my saucepan size) and I was toooo greedy and added too much cabbage, these resulted in a hard time rolling the crepe up, with fillings overflowing from everywhere. Well, it may look ugly, but the taste is not that bad haha

Sweet crepe - now this looks nicer doesn't it? Served with ice cream and fresh berries, this makes a nice and easy dessert to compliment your meal!

Basic Crepe Recipe


Ingredients

1/2 cup flour
1 large egg
3/8 cup milk
1/4 cup water
20g melted butter
butter / oil for coating the pan

For sweet crepe:
1 tbsp sugar
1/2 tsp vanilla extract

For savory crepe:
1/8 tsp salt
dried herbs or other ingredients of choice


Method

1. Whisk all ingredients till combined.
2. Refrigerate the batter to allow the bubbles to subside.
3. Heat up a saucepan. Coat pan with butter / oil and pour 1/4 - 1/3 cup of room temperature batter into middle of pan and swirl to get an even crepe. (No matter how hard I swirl I couldn't get a nice and even crepe, needs more practice I guess)
4. Its ready when the sides are brown and the crepe can be easily peeled from the pan. Flip and cook for a short while.
5. Repeat with rest of batter. (Unused batter can be kept for up to 48hrs)