All-Purpose CrepesSubmitted by: KFCOOKE
IntroductionCrepes are easy to make and are a most useful resource for simple but dressy main courses and desserts. You can make a good number while you're at it and freeze the extras, ready almost at once for many a quick meal. Crepes are easy to make and are a most useful resource for simple but dressy main courses and desserts. You can make a good number while you're at it and freeze the extras, ready almost at once for many a quick meal.
1 cup all-purpose flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 tsp salt
3 tbsp melted butter, plus 2 more for brushing on pan
Mix all the ingredients smoothly in a blender or with a whisk. Refrigerate for a 1/2 hour. A rest allows the flour particles to absorb the liquid, making for a tender crepe. Heat a nonstick frying pan with bottom diameter 5 to 8 inches at medium heat until drops of water dance on it; brush lightly with melted butter. Pour in 2 to 3 tablespoons of batter and tilt pan in all directions to cover bottom evenly. Cook about 1 minute, or until browned on the bottom; turn and cook briefly on the other side. Cool on a rack as you continue with the rest. When thoroughly cool, stack and refrigerate for 2 days, or freeze for several weeks.
If serving immediately, fill the crepes with sugared strawberries and nutella. For a classic, French crepe, fill with ham, egg, and cheese. Butter, sugar, and lemon is also a classic. Use your imagination.
Number of Servings: 16
Recipe submitted by SparkPeople user KFCOOKE.