Community Kitchen: Tracy’s Crêpes



-four eggs

-one cup of milk

-one cup of cold water

-one and a half cups of flour

-one teaspoon kosher salt

-one stick of butter (melted)


Put all of the ingredients in a blender for ten seconds. Scrape all the flour off the sides of the blender when done mixing. Put the blender on high again for a minute. Put the mix in the fridge to cool for an hour or two. Take it out and use a frying pan or a crepe pan. Use a little bit of the batter to pour into a thin pancake on the frying pan,. Spin the pan in a circular motion until the batter is flat and evenly distributed. You can also use a crepe tool to spread the butter. You  will know the side of the pancake is finished cooking when you can easily lift it up and see the golden brown on the other side. Then you flip it. When the other side is down, this is your chance to garnish your crepe with some delicious toppings: Nutella, jams, honey etc. Tracy likes Nutella and raspberry jam, but strawberries and sugar also make for a great combo. If you’re looking for a more savory crepe, she recommends cheese, ham and spinach. Take it off the pan and enjoy!