Our first trip to Quebec was one of the most memorable. Our dad loves big family car trips, so we drove from Toronto to Quebec, then went on to Nova Scotia, Newfoundland and PEI.
One of our first crepe experiences was in Quebec city, so light and delicious and unlike anything we had before. When you’re 7 and have only eaten Aunt Jemima pancakes, crepes is a whole other level. Not that there’s anything wrong with Aunt Jemima, but a crepe is so much fun! You can make it sweet, savory or both!
With this recipe we made it savory and put eggs, cheese, bacon and chives inside. But you can easily cut up some strawberries for inside and drizzle melted chocolate to make it a sweet treat!
This recipe is quick, easy and uses the ingredients you will most likely have in your cupboard. Enjoy!
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- ½ cup water
- 1 tsp sugar
- ¼ tsp salt
- 2 Tbsp butter, melted
- In small bowl combine dry ingredients: flour, sugar and salt,
- In a large bowl whisk wet ingredients: milk, eggs, and butter (make sure your melted butter is at room temperature before adding to mixture)
- Sift in dry ingredients to wet ingredients and whisk until smooth and bubbles form on top. Takes about 30 - 45 seconds
- Let batter sit at room temperature for 15 minutes
- Heat a 12-inch nonstick skillet on medium and lightly coat the skillet with butter.
- Add ⅓ cup batter and swirl to cover all of the skillet.
- Cook until the bottom of the crepe is golden brown, takes about 2 - 3 minutes.
- Flip the crepe with a spatula to cook the other side for roughly 1 more minute or until golden brown.
- Slowly lift or slide the crepe out of skillet.
- Repeat with remaining batter. Lightly coat the skillet with butter after each crepe.
- Place desired toppings inside (we used eggs, bacon, cheese and chives)