1 c flour
3/4 c milk
1/4 c water
1 tbsp sugar
1 tbsp olive oil
pinch of salt
1 tbsp butter for pan
Mix all ingredients but the butter with a whisk until you get a very smooth and thin batter.
Heat a 6″ round well seasoned cast iron skillet or crepe pan, or if you don’t have either a 6″ round non stick pan. Add a small dab of butter to just coat the pan and using a small laddle add enough batter to just coat the pan with a thin layer, swirl to get the batter to the edges of the pan. Let brown on the first side, and when you see the batter looks dry, flip the crepe over and let it bubble just a little, then remove from heat. Stack the crepes to keep them warm as you are cooking the rest.
Makes eight 6″ crepes: 100 calories per serving.
One of my favorite times in my life was visiting Paris with Jacob and buying crepes from a vendor and eating them as we walked on the street. They were folded as illustrated here so the jam or filling would not spill out as you ate them.
We love to eat these with apricot jam, or lemon juice and powdered sugar.
If you like savory crepes, eliminate the sugar and fill with curry or sautéd vegetables.