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Instructions |
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Combine flour, sugar and salt in a small bowl. Combine milk, water, butter, and eggs in a
blender. Add the flour mixture to the milk mixture and process until smooth. Cover batter
and chill for 1 hour.
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Heat an 8 inch skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all
directions so batter covers pan with a thin film. Cook about 1 min. Carefully lift the edge of
the crepe with a spatula to test if done. The crepe is ready to turn when it can be shaken
loose from pan and the underside is lightly browned. Turn crepe over and cook for 30 sec or
until center is set.
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Place crepe on a towl; cool completely. Repeat procedure with rest of batter, stir between
crepes. Stack crepes between single layers of wax paper to prevent sticking.
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Variations-
Herbed crepes- add 1 tsp chopped fresh parsley and 1tsp chopped fresh chives
Espresso crepes- add 2 tsp instan espresso powder
Buckwheat crepes- omit 2/3 cup all purpose flour and 2/3 cup buckwheat flour
Cinnamon Crepes- add 1 tsp ground cinnamon
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Originally Submitted
2/14/2010
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