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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Place all ingredients in a blender, in order given. Blend 30 seconds. Scrape down sides of blender and blend another 60 seconds.

2Let the batter rest 1 to 2 hours in refrigerator.

3Use 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.

4You 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.

5Unused batter may be stored in the refrigerator up to 3 days.

6Fill with your favorite sweet or savory items.

About this Recipe

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