Saturday, January 2, 2010

Basic Crepes
(This is my son's favorite! We sprinkle them with Cinnamon and sugar. He eats 7 at a time. These can be made a head and stored in fridge for later. I bought a crepe maker at Bed, Bath and Beyond and Love it!)

1 cup all-purpose flour
2 eggs + 2 egg yolks
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
1/2 tsp vanilla
1 tbs sugar
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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