The easy crepe recipe that will become your favorite breakfast and snack this weekend


Put the milk, cold water, egg yolks, sugar, chosen liquor, flour and butter in that order in a bowl.


Beat it with the mixer at maximum speed for 1 minute.


Make sure that it has been mixed well, and if not, run a rubber spatula along the sides of the container and beat for a few more seconds.


Let stand in the fridge for a minimum of 2 hours, preferably overnight.


Heat a frying pan and add a generous spoonful of the mixture. Tilt the pan in all directions so that the crepe forms, if there is any remaining liquid we can return it to the bowl. There is no need to despair if it does not turn out well, this first crepe helps us to know if the amount that we add to the pan is adequate.


Put the pan back on the heat and shake it with jerky movements up, down, left and right to loosen it.


Raise the ends with a spatula and if it is golden we can turn it over so that it is done on the other side.


Repeat until the dough is finished.


If we want a more tender and thick crepe, for example to add filling, we can add 7 and a half grams of yeast, dry or fresh, to the ingredients, which we will dilute in milk at room temperature.