Not your usual breakfast food. A thin, melt in your mouth kinda pancake to be eaten as a main meal, appetizer or dessert.
This recipe makes 17 to 22 crepes.
• 1 cup all-purpose flour
• 1 pinch of salt
• 2 large eggs
• 3 Tablespoons melted butter
• 3/4 cup milk
1/2 cup water
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. The batter will keep up to 2 days in the refrigerator.
Heat a 15 cm/6-inch crêpe pan and grease with 1 tbsp butter (or oil). Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. 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, for example butter and sugar, jam, or melted chocolate. I myself like fried mushrooms with onions in a creamy sauce as filling.