These Crepes or “English Pancakes” as we call them in my house are one of my favorite childhood food memories.  My mum used to make these all the time for our family, especially as a Sunday night treat.  I have brought this tradition to my own family, not every Sunday night of course, but now and then as a quick and easy family treat that we can enjoy together.  While Crepes actually originate in France, our family calls any thinner, crepe style pancake “English Pancakes” mainly to differentiate between them and the thick puffy American pancakes their dad makes.  I just love when everyone sits at the island while I’m turning these out.  So many fun memories!

Crepes are much thinner than regular pancakes.  They are made from very basic ingredients with no baking powder or baking soda so they don’t rise or puff.  Because they are thinner the texture is different too – they are a bit crispier, especially around the edges and they make the perfect vessel for pretty much any filling or topping you like!  Crepes are most often filled with sweet fillings at our house – Nutella, whipped cream, fruit, pie filling, you name it you can stuff it in there.  But they are also really good with a chicken filling, ham and cheese, spinach and cheese, roasted vegetables, caramelized onions- the possibilities are endless!

As a note, my very favorite way of eating Crepes is sprinkling them with sugar then squeezing fresh lemon juice over the top.  I often will add some berries too and a bit of lemon zest.  They are beautiful and delicious!  My boys like to eat them with syrup – rolling them up and dipping them in syrup rather than pouring it all over.  My daughter likes to spoon Nutella, strawberries and whipped cream down the middle and roll them up.  Honestly, they are delicious however you eat them!

This recipe makes 8-10 crepes.  (I usually double this for our fam.)
 

Ingredients:

• 1 cup flour
• 1 cup milk
• 1/4 cup water
• 2 eggs
• 3 Tbsp melted butter, slightly cooled (can use oil)
• 3 Tbsp sugar
• Pinch of salt

Instructions:

1. Throw all of the ingredients in to a blender and blend on high speed for about 30 seconds until smooth, then cover and set the batter in the refrigerator for a minimum of 30 minutes.  (The batter will keep for up to 48 hours.)
2. When you are ready to cook, pour a small amount of batter in to a hot, lightly oiled or buttered 8-10′ non stick frying pan and swirl it around to coat the bottom of the pan.  You should have just enough batter in the pan to coat the bottom, no more.  (I use a 1/3 cup measure and pour slowly while swirling the pan, stopping once the bottom has a light coating.  Crepes are VERY thin.  
3. Cook for about 30 seconds on medium high heat, (or till they are golden brown), and then flip them over.  Cook another 10-20 seconds on the other side and then serve.  
4. If you are cooking a bunch, you can stack them with waxed paper or parchment paper between crepes to stop them from sticking together.