A versatile and very thin pancake thatis served with either a savory filling as for an entree, or asweet filling as for a dessert.
Recipe: Basic Crêpes
1 cup all-purpose flour
Place all ingredients in a blender andpulse about 20 seconds, stop and scrap down sides and then pulseanother 20 seconds or until smooth. Place batter in refrigeratorfor 1 hour to allow batter to rest (do no skip this step, thisallows the bubbles to dissipate and the flour to absorb moreliquid).
Heat a crepe pan or small saute pan overmedium heat. Lightly grease with butter, cooking oil or spray.Pour about 1/4 cup batter into heated pan. Tilt pan in a circularmotion to thinly spread batter. Cook until until crepe is bubblyand light brown, about 2 minutes; loosen edges with spatula andflip crepe over; continue cooking until the other side is lightbrown, about 1 minute. Slide crepe from pan to plate.
2 large eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Makes 8 crepes.
Tip: Place waxed paper between cooked crepesto prevent sticking.
Sweet Variation: Add 2 tablespoons sugarand 1 teaspoon vanilla extract to the mixture.
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