Homemade crepes are easy, inexpensive and delicious. Treat your family to a homemade French feast with these sumptuous pancakes. Have them for breakfast, lunch or dinner! (Makes: 12 crepes sized 21cm or 8.25 in crepe pan or regular pan)
In a large bowl mix all ingredients, except the butter, until there are no lumps and the batter is well combined. Set aside for at least 30 minutes, one hour is better, or overnight in the refrigerator.
Heat the crepe pan or regular pan over medium high heat, melt a little bit of butter, just enough to lightly coat. Scoop batter into either a 1/3 cup sized measuring cup or a ladle, pour the batter into center of pan. Lift and swirl the batter until you've created an even sized circle. Cook for 2 minutes flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges and browned in center. Remove from pan, set aside and continue making crepes until all batter has been used up. Every 3 or so crepes add a little more butter to the pan.
!Notes: I know the batter will seem quite watery or runny. If the batter is thicker then you'll end up with heavy or thicker crepes that need to be cooked longer. There are so many different recipes out there, I don't think there is a wrong or write way, everyone has their own way. These proportions are what work for me, feel free to adjust as desired. !Tips: -It's very important to let the batter rest at least 1 hour, as this helps in thinning and incorporating ingredients well - Do not add too much batter to the pan as it will cause thicker crepes and longer cooking time. - Make sure pan is hot to cook faster and leave those nice marks
How To Make French Crepes https://mexicanmademeatless.com/how-to-make-french-crepes/