Crepes
My family loves crepes. Usually filled with Nutella and strawberries, although peanut butter, honey and bananas is a good choice too. Then there’s the savory crepes that you fill with eggs, cheese and maybe some meat. They are easy to make once you get the hang of it. Usually the first one is bound for the garbage, but then you can crank them out, especially since they take seconds to cook.
Tips:
Make the batter up to two days ahead of time and store in the refrigerator until you are ready to use.
Cooled crepes can be stacked and stored for a few days in the refrigerator. Just top when you are ready to enjoy.
Freeze crepes if you want to keep them for longer. Just allow them to thaw before you attempt to pull them apart.
Crepes
Recipe provided by Food Network
PREP 2 minutes plus rest
COOK 1 minute
INGREDIENTS
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
INSTRUCTIONS
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all batter is gone.