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Chef Erica’s crêpe batter

BT Montreal | posted Friday, May 3rd, 2019

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons of melted butter
  • Butter for coating the pan

To add for red velvet crepes:

  • 2 tablespoons of sugar
  • 1 tablespoon of chocolate
  • Drop of red food coloring

To add for savoury crepes:

  • Chopped chives
  • Salt and pepper to taste

Directions

In a blender, combine all the ingredients and pulse for 10 seconds. Place crepe batter in the fridge for an hour (this stops batter from tearing so much).