Crepes
Classic
1 C flour
2 eggs
1/2 C milk
1/2 C water
1/4 tsp. salt
2 TBS butter, melted
Nonstick cooking spray
In a large bowl, whisk together flour and eggs. Gradually add milk and water; stir to combine. Add salt and melted butter; beat until smooth. Lightly grease skillet with nonstick cooking spray. Pour batter 1/4 cup at a time; tilt skillet in a circular motion to coat batter evenly. Cook over medium heat for about two minutes, or until light brown in color. Loosen and turn over with a spatula to cook other side. Recipe makes about eight crepes.
Variations: The crepes can be eaten plain with extra butter, topped with syrup or lightly dusted with powdered sugar. For a savory taste, fill and roll crepes with deli-thin pastrami (see photo below). Enjoy!
(Above): Classic Crepes dusted with powdered sugar (left) and filled with deli pastrami (right). Click on image to view larger size in a new window.
*Crepes images (C) Shenanchie (2015). Click on images to view larger sizes in a new window.
Similar Recipe: Crepes Suzette
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