Crepes

Prep time: 15 min for batter
Serves: 4

I've made this recipe a few times now when I've had people over. The nice thing about this recipe is that it scales well. Just make sure you have lots of eggs. 12 servings requires a dozen!

The flour can be just about any flour. The batter is very loose and there's enough egg in the mixture that it won't fall apart if using something weird like a rice flour.

These work great either sweet or savoury. Chilli goes well as a filling inside a rolled crepe. A good sweet topping is homemade strawberry sauce. Just take some frozen berries, heat in some corning ware over the stove on low heat until melted, then blend. Nutella and whipped cream also go well. Look at a Cafe Crepe menu for ideas.

INGREDIENTS

2 cups

flour

4

eggs

1 cup

milk

1 cup

water

1/2 teaspoon

salt

1/4 cup

melted butter

DIRECTIONS

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. The temperature will be just right when water sizzles when dropped on the pan.
   
3. Pour or scoop 1/4 cup of the batter onto the pan for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Cook the crepe until the top has solidified, usually under 2 minutes. Flip it with a spatula and cook the other side for about 30 seconds.
   
5. Keep the crepes on a plate or corning ware in the oven at its lowest setting to keep them warm until they're all ready.