Crepes (Serves six)
For breakfast, lunch, dinner or any special occasion.
- 3/4 of a cup of milk
- 1/2 of a cup of water
- 3 large eggs
- 1 cup of flour
- 1 tablespoon of sugar (Omit for savory crepes)
- 1/2 of a teaspoon of salt
- 1/4 of a teaspoon of cinnamon (omit for savory crepes)
- 4 tablespoons of unsalted butter, melted
In the bowl of a blender or food processor, combine the milk, water, eggs, flour, salt, and sugar and cinnamon (if using). Pulse them for a few seconds until the mixture is smooth. With the blade running, add the melted butter.
If you find the batter too think, add up to 1/4 of a cup more of milk.
Strain the batter into a bowl and let it chill in the fridge for 30 minutes to an hour.
When you are ready to make your crapes, remove the batter from the fridge and stir it.
Heat a skillet to medium high, and brush it lightly with butter.
Pour about 1/4 cup of batter into the pan and tilt it to spread the batter out. Continue to do this until the batter in the pan has solidified. (this is easier than it sounds)
Return the pan to the heated stove and, with a spatula carefully turn the crepe over.
Repeat this process until all of the batter is used. (I got 12 crepes)
- Blue berries (or any other berries) and whipped cream
- Apple sauce and apples