Thin Crepes with Boiling Water

The secret to impossibly thin, lacy crepes is a stream of boiling water whisked right into the batter. These classic crepes cook up tender and golden in minutes, ready for sweet or savory fillings. For a savory twist on crepe night, try our Savory Zucchini Crepes.

Ingredients

• 4 eggs
• 2 cups boiling water
• 2 cups milk
• 2 cups flour
• 2 tbsp vegetable oil
• pinch of salt

Instructions

1. Beat the eggs with a mixer; pour in the boiling water while stirring, then the milk.
2. Sift in the flour, add the oil, and mix until lump-free.
3. Fry thin crepes on a hot skillet.

Tips

• Pour in the boiling water in a thin stream while whisking constantly — this keeps the eggs from scrambling.
• Keep the skillet properly hot and swirl the batter immediately so each crepe spreads paper-thin; Serious Eats has great pointers on crepe technique.
• Stack finished crepes under a clean towel to keep them soft, and try our Chicken and Cheese Stuffed Egg Crepes for a heartier breakfast.

Nutrition: per 100 g: 151 kcal, protein 9 g, fat 4 g, carbs 20 g.