Crepes

I love crepes and I have finally (somewhat) mastered making them. It really isn't that hard but I definitely recommend a crepe pan, a non-stick shallow pan about 8 inches wide. Here is the basic recipe that works with sweet or savory fillings:

1 C all purpose flour

2 tsp sugar

1/4 tsp salt

1 C low-fat milk-1%

1/2 C water

2 tsp butter, melted

2 large eggs

Combine dry ingredients in a bowl (flour, sugar, salt). Put remaining wet ingredients in a blender and process on low until just mixed. Then add dry ingredients and process until smooth. Cover batter and chill for 1 hour.

Once it has set for an hour you are ready to make crepes. Heat your non-stick pan over medium heat and pour 1/4 C batter into pan, quickly tilting the pan so that the batter thinly, evenly coats the bottom of the pan. That is the part that takes a little bit of practice. I usually eat the first few before I make pretty ones.

Cook for a minute. It is ready to flip when it can be shaken loose from the pan. Flip and cook for 30 seconds on the other side. Stack finished crepes between a single layer of wax or parchment paper until you have finished the batch. This recipe should yield 12 crepes.

Once done, you can do a variety of recipes. I like eating them for breakfast or dessert with a little honey or pumpkin butter or jam. They are an excellent dessert with a little Nutella. When we made a batch this weekend, we ate a few for breakfast then saved the rest for dinner.