Crepes

Gail Charbonneau

By
@charbsbeach

You can use these for sweet or savory dishes. One of my favorites is with macerated strawberries and Nutella. My recipe for the strawberries is posted. Use your imagination, ice cream, bananas or just chocolate syrup.


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Rating:

Comments:

Serves:

16

Prep:

5 Min

Method:

Blend

Ingredients

1 c
all purpose flour
2 large
eggs
1/2 c
milk
1/2 c
water
1/4 tsp
salt
2 Tbsp
butter, melted

Directions Step-By-Step

1
Place all ingredients in a blender, in order given. Blend 30 seconds. Scrape down sides of blender and blend another 60 seconds.
2
Let the batter rest 1 to 2 hours in refrigerator.
3
Use an electric crepe maker according to directions, or heat a small skillet that has been very lightly greased. Pour in small amount of batter. When bubbles form flip the crepe and cook a few more seconds.
4
You can use the crepes immediately or store in refrigerator a few days. Be sure to put waxed or parchment paper between crepes. They also freeze very well.
5
Unused batter may be stored in the refrigerator up to 3 days.
6
Fill with your favorite sweet or savory items.

About this Recipe

Main Ingredient: Flour
Regional Style: French
Other Tag: Quick & Easy