French Crepes are very thin delicate pancakes. They are not sweet, but instead savory. Unlike pancakes, Crêpes have a very smooth batter, mostly achieved with a hand mixer, but whisking in a bowl can do the job. The batter can be made the night before, or let rest in the bowl at least an hour at room temperature before frying in the pan.
Can be filled with Marmalade, Nutella, or fried Mushrooms filling (recipe in notes)
Pour flour and salt in a large bowl and make a well in the center, then add the eggs and the 2 tbsp melted butter.
Slowly start to pour in the milk and water and mixing as you pour.
To keep the batter smooth, stir vigorously.
Cover the bowl and let sit for at least 1 hour and up to 2 days in the refrigerator.
Heat a 15 cm/6-inch crêpe pan and grease with 1 tbsp butter (or vegetable oil).
Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well, or spread with spatula.
Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
Stack the crepes onto a plate, and serve with your favorite topping.
Spread with your favorite topping, for example butter and sugar, jam, or melted chocolate.
My favorite is the Mushrooms filling: When in season, Pfifferlinge (Chanterelle) mushrooms can be used used. But champignons will do. Saute Parsley, onions and mushrooms for 3 minutes, add 1 cup of vegetable or chicken broth. Add a 1/2 chicken cube. Mix 1 tbsp flour and 1 tbsp cornstarch with a little water and thicken the sauce. Let boil for 2 minutes. Add 1/2 cup of whole cream (or 1 tbsp. sour cream) and season with dash of salt, pepper and nutmeg. Remove from heating element and pour in in a spritz of wine and/or lemon juice to taste.