2 cups organic white flour
1 teaspoon organic sugar
1 dash of salt
2 lightly beaten organic eggs
1+ 2/3 cups organic milk
1/2 cup water
1 tablespoon melted organic butter + extra butter for frying
Mix the flour, sugar and salt in a bowl
Mix the eggs, milk and water in another bowl till fully blended
Slowly pour the liquid into the dry mixture, whisking all the time to make a smooth batter. Stir in the melted butter.
Cover and refrigerate for 30 minutes.
Heat a crèpe pan or deep, non-stick pan, greased with a little butter. Pour in enough batter to coat the bottom of the pan, tilting the pan till the batter reaches the rim. Cook over medium heat till the crèpe comes away from the rim, about one minute or until the crèpe is golden brown. Using a spatula or sheer skill, flip to the other side and cook until brown. Stack the crèpes on a plate with parchment paper in between so they don’t stick together and cover the plate with foil to keep the crèpes warm while you cook the rest of the batter.
Makes approximately 8 large or 12 small crèpes.