Crepes

Ever since junior high French class, I have made crepes in my teens. My French teacher was this lovely petite woman with red lipstick. She brought in a recipe for crepes and made us crepes to enjoy in class. I received a crepe pan a few years ago from a dear friend and I have been making crepes habitually salty and sweet ones.

1 cup all-purpose flour (or gluten-free)
2 eggs
1/2 cup milk (any kind)
1/2 cup water
2 tablespoons butter, melted for crepe pan

In a bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. If you can spare an hour, place mix covered with cling wrap (so a film doesn’t develop on the mix) to make the mix smoother. If not, use immediately, but I prefer to refridge.

Heat a lightly buttered crepe pan over medium high heat. Pour batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. This is when I place swiss cheese and ham or a few tablespoons of nutella and fruit. Fold crepe over into a pocket or quarters, allow to crisp further and serve warm.

Melt a pat of butter into the pan