MY FAVORITE CREPES

I never measure when I make crepes. I just grab a bowl, start mixing, and somehow - miracle! - perfect crepes appear. 

Usually, I make around 10 - 15 crepes, but honestly, half of them disappear before I even finish frying the rest. This time, I decided to behave like a serious food blogger and write down the exact measures. So yes, this is my official no-measure crepe recipe with actual measures. Oh, and my golden rule? Always use two pans at the same time. Because life’s too short to wait for the next crepe to flip.

Ingredients (for 10 crepes)

• 2 eggs

• 1 cup milk

• ½ cup sparkling (mineral) water

• 1 cup (around 16 tablespoons) all-purpose flour

• 1 small pinch of salt

• 1 small pinch of sugar

• oil for frying

Preparation

1. In a mixing bowl, whisk the eggs.

2. Add milk and sparkling water, then mix in salt and sugar.

3. Gradually add flour while stirring until you get a smooth, thin batter , it should be slightly runnier than pancake batter.

4. Heat two non-stick pans on medium heat and add a few drops of oil to each. When warm, pour out excess oil into a small bowl — you’ll use it for coating later.

5. Pour a ladle of batter into each pan and swirl to spread it evenly.

6. Bake until golden, then flip carefully to cook the other side.

7. After each crepe, lightly coat the pan with oil before pouring the next one.

8. Stack crepes on a plate and cover them with another plate to keep them warm and soft.

These crepes are a simple joy, they are quick, light, and ready for any filling you like: jam, chocolate cream, honey, or cheese. Perfect for breakfast, dessert, or a cozy evening treat.