These basic crepes can used with both savory
and sweet fillings.
Basic or Plain Crepes
- 2 large eggs
1/2 cup milk
1/2 cup water
- 1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted
- In a medium bowl; whisk together the eggs,
milk and water; add the flour and salt and mix well. Whisk in
the butter, stirring until batter is smooth.
- Refrigerate batter at least an hour.
- To bake crepes; on medium-high heat, heat
buttered, 8 or 10-inch pan until just hot enough to sizzle a
drop of water. For each crepe, pour scant 1/4 cup batter in pan,
lift and tilt skillet to spread the batter. Cook until lightly
browned on bottom; remove from pan, or, if desired, turn and
brown other side.
- Fill each crepe with desired filling.
To store; you may stack your crepes between sheets of waxed paper
until ready to use.
Makes about 8 crepes. Recipe can be doubled.
loading
|
