- ½ cup all-purpose flour $0.08
- ½ cup whole wheat flour $0.17
- ¼ tsp salt $0.02
- 2 large eggs $0.32
- ¾ cup milk $0.033
- ½ cup water $0.00
- 3 Tbsp butter, melted $0.30
- 1 tsp (or less) vegetable oil for cooking $0.02
- In a medium bowl, mix together the all-purpose flour, whole wheat flour, and salt. In a separate large bowl, whisk together the eggs, milk, and water until smooth. Add the flour mixture and melted butter to the whisked milk and eggs, then whisk again until no lumps remain.
- Cover the batter and refrigerate for 30 minutes or up to two days.
- When you’re ready to make the crepes, lightly oil an 8″ to 10″ non-stick skillet. Pre-heat the skillet over medium flame. When the skillet is fully heated, scoop about ⅓ cup of the batter into the center of the skillet. Immediately lift the skillet and tilt it in a circular motion to allow the batter to run in a circular pattern and fill the bottom of the skillet. This is a quick motion and the batter should run and spread readily to a very thin layer on the surface of the skillet. If the batter is too thick to easily run and spread, whisk in a couple tablespoons of water and try again. If the skillet is too hot and the batter solidifies too fast, try lowering the heat a bit.
- Once the batter has spread over the surface of the skillet, return the skillet to the burner and cook until golden brown on the bottom. Flip and cook until golden brown on the second side. Remove the cooked crepe to a plate and start on the next one. Continue until all the batter has been used (6 to 8 8″ crepes).