These Crepes are made with only a few simple ingredients that you already have on hand. Crepes are so versatile, they can be served for breakfast, dessert, dinner, and lunch.
Fill a small pot with about 3 cups of water and let it heat up while preparing the batter. Once it boils, take off heat.
In a large mixing bowl, whisk together eggs, milk, and oil until smooth.
Add flour, baking soda, sugar, and salt. Whisk well until all evenly incorporated.
Scoop a cup of hot water with 1-cup measuring cup and slowly pour it into the batter while whisking. Whisk until combined.
Repeat with another cup of water and whisk until combined.
Add another 1/2 cup of hot water to the batter and whisk. That should be enough hot water to make the batter thin enough.
Preheat a non stick pan over medium to medium-low heat (exact heat setting depends on each stove).
Rub bottom and sides of the pan with some butter just to grease it a bit.
TIP: the amount of batter you pour in the pan depends on the size of the pan and the desired size of the crepe. I usually pour in a little less than 1/4 cup in an 8-inch omelette pan and it spread almost to the edges.
Lift the pan, pour batter in the middle of the pan and gently swirl the batter all around the pan to spread it thinly. Set the pan back onto the burner and cook for 30-45 seconds. Flip the crepe and cook on the other side only for about 10 seconds.
Take the crepe out of the pan and onto a large plate and repeat with remaining batter.
TIPS: gently stir the batter together before scooping out the batter for each crepe. Lightly rub the pan with butter before cooking each crepe.
It’s okay to stack crepes one on top of the other.