How to make French crepes at home.
— , melted
pinch of salt
I recommend putting everything in a blender and blending it until well combined. I you prefer not to use a blender, you can beat eggs in a large bowl, adding water, milk, butter and salt. Add flour and keep beating until smooth.
In a nonstick skillet (I am using an 8 inch, 20cm skillet), melt a small piece of butter over medium heat. Pour 3 tablespoons of batter into the center of the skillet. (The amount of batter to make a thin crepe in 8 inch skillet is around 3 tablespoons, just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20-30 seconds more. Repeat the same process with all the remaining batter. Use some butter to coat the skillet each time. Make sure you don't stack hot crepes on top of each other.
Option one- serve them with Nutella, you can add bananas and nuts.
Option two-butter the crepe while still warm, add some fresh strawberries and sprinkle with powder sugar, then fold the crepe and aadd some more powder sugar.
Nutritional information does not include the fillings and toppings.
Calories: 94, Fat: 3g, Saturated Fat: 1g, Cholesterol: 46mg, Sodium: 35mg, Potassium: 52mg, Carbohydrates: 12g, Protein: 3g, Vitamin A: 130%, Calcium: 26%, Iron: 0.9%