Crepes

Lali's Note:

These are so easy, like making really, really thin pancakes.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 10

Yield: 20.0 crepes

• 1 cup all-purpose flour
• ½ cup water
• 2 tablespoons water
• ½ cup milk
• 3 large eggs
• 2 tablespoons butter , melted and cooled,plus some for the pan
• ½ teaspoon salt

Directions:

1. blend flour, water, milk, eggs, butter, and salt for 5 seconds.
2. Turn the motor off and scrape sides down, with a rubber spatula.
3. Transfer the batter into a bowl and let it stand, covered, for 1 hour.
4. The batter may be made up to one day in advance.
5. Heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
6. Brush the pan as necessary with butter.
7. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
8. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
9. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
10. Turn the crepe, brown the other side lightly and transfer to a plate.
11. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

Reviews

[Sous Chef Panda]

This recipe was amazing! It was my first time making crepes, and it was for my culinary instructor to grade, and they came out amazing! I filled them with whipped topping mixed with diced kiwi, and he loved it! Delicious~

[Helen's Home Cooking/2 Chefs On The Go]

easy and a big hit. I added a bit of cheddar to them.. Also, pour in the liquid ingredients into the blender first so the flour doesn't clump up at the bottom

[leandrayrcookin]

These were my first crepes, and they came out perfectly. I made the whole batch and froze half, with layers of waxed paper in between. My first recipe was a dinner crepe, with spinach, mushrooms, turkey bacon and cheese - excellent! This morning, I used the crepes, from the freezer, and made a delicious mixed berry sauce with cream cheese filling. These crepes work well with both sweet and savory dishes. Great to freeze and have on hand for a quick meal or dessert!