1 cup flour
1 cup milk
1/2 cup tap water
4 eggs
1/4 cup butter, melted
1/2 teaspoon salt
Extra butter for the pan
Combine the first six ingredients in a blender and blend until smooth. Cover and let stand about 30 minutes. May be refrigerated at this point for up to two days. Place a small medium skillet over medium heat. Add about half a teaspoon of butter to the pan. As butter is melting, tilt the pan so the melted butter spreads. Pour just enough batter into the pan to cover the bottom. Return pan to the heat and cook until the crepe begins to bubble – just a bit over a minute. Flip and cook the other side until it begins to brown. We like crepes for dinner with cooked chicken and cream sauce or chopped ham and melted cheese. They’re also great for dessert or breakfast with berries and cream or Nutella.
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