Combine ingredients in a bowl and whisk for 60 seconds or until the mixture is smooth. Place the batter in the refrigerator for one hour to chill.
Remove batter from the refrigerator and check for consistency (should be that of heavy cream) Add up to two tablespoons of water if needed.
Grease a crepe pan or fry pan. Place pan on medium heat. Once the pan is fully heated, remove it from the heat. Drop 3-4 tablespoons of batter in the center of the pan and swirl it around to cover the surface.
Cook on one side until it forms small bubble, about a minute.
Using a spatula, flip it over until it turns a golden brown. About 30 seconds. This takes a bit of practice, so don’t be discouraged.
Carefully slide the finished crepe on a plate. Crepes can be filled with fruits and jams and then rolled or folded to serve.
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