Crepes

Crepes

Ingredients:

2 Large Eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 Tablespoons melted butter

Butter, for coating the pan

To make them sweeter add the following to the mixture:

2 1/2 T. sugar

2 T. Vanilla

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refridgerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

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 a cutting board or plate, lay them out flat so they may cool. Continue until all batter is used. After cooled, you may stack them and store in a ziploc in the fridge for several days and in the freezer for up to two months. When using frozen crepes, thaw them on a rack before gently pulling apart.

Add your favorite filling and love them. I really rather enjoy the Nutella and dust them with powder sugar.

Thank Mlle. Hawkins for my love of crepes. French class introduced me to these yummy snacks.