BFMH: Crepes

So I followed my mother's advice and, when at a loss for what to make, make it French.

Viola! Crepes!

Crepe Recipe

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Method

In a blender, combine all the ingredients. Pulse for 10 seconds.

Place crepe batter in the fridge for at least 1 hour.

This allows the bubbles to subside so that the crepes will be less likely to tear during cooking!

The batter will keep 48 hours. I made mine the night before.

Heat a small (6 inch) nonstick pan. Add butter to coat. (I used cooking spray)

Pour 1 ounce of batter into the center of the pan and swirl to spread batter. If the pan is not hot enough, it won't swirl nicely.

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 the batter is gone. 

It should be about 10 crepes in a 6 inch pan if you aren't making them too thick. 

After they have cooled, you can stack them and store them in a seal-able plastic bag in the fridge for several days, or the freezer for up to 2 months.

When using frozen crepes, allow them to thaw on a rack before gently peeling apart.

For a savory variation, add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach, or sun-dried tomato into egg mixture.

These were delicious. Plus, I have a couple frozen now for dinner or breakfast!

I stuffed our crepes with apples and cheese then drizzled a little honey over it. In hindsight, I think that I will make a sauce to go over it next time. Still, they were light and filling at the same time and I look forward to making them specifically for lunch or dinner. Husband liked it so that is always a good thing! Hope you try these as they aren't as hard as you would think!