I have seen recipes where the batter sits overnight, but I haven't tried them. This is my quick and easy recipe, and it never fails.
The real trick is to spread the crepe really thinly on the pan, and to use a really good nonstick pan. I use Berndes Signocast or Scanpan. The quality of the pan really makes a difference.
The Girl likes them brushed with lemon juice and sprinkled with a little confectioner's sugar. They would be phenomenal with nutella and strawberries. Or maple syrup. Or jelly. Or with ham and cheese. Don't be afraid to go savory!
Basic Crepes
1 cup all-purpose flour
2 eggs
1/2 c skim milk
1/2 c water
1/4 tsp salt
2 Tbsp butter, melted
Combine all ingredients in a blender and mix until smooth.
Heat a good nonstick pan over medium high heat and brush with a thin coat of melted butter.
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| This is a little too thick. |
Spread a thin coating of the batter over the entire surface of the pan, including a little up the sides (I pick the pan up and swirl it). Cook until it is no longer wet on top, and then flip carefully and cook briefly on the other side.
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| Pretty much ready to flip |
Slide out of pan and fill as desired.
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| Hello, beautiful |
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| All rolled up and ready to go. |
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