I did a fun crepe cooking demo yesterday at Oakhurst Farmers Market. A lot of folks told me that they were intimidated by making crepes because they seem difficult to make. Well, I changed a lot of minds yesterday! This crepe recipe comes together in about three minutes and, after you let it rest for about an hour or two, the batter cooks up into beautiful crepes within minutes!
Ingredients:
1 cup all-purpose flour
2 eggs
1 teaspoon sugar
1 teaspoon vanilla or almond extract
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
Instructions:
Mix flour, salt & eggs together
Add milk & water alternatively to the egg & flour mixture, gradually mixing them
Add in the butter, extract & sugar
If you have time, allow the mixture to rest for at least one hour so that the flour can fully absorb the liquid for more tender crepes. I highly recommend this step
Heat a lightly oiled non-stick pan on medium-high heat
Add about 1/4 cup of the batter to the center of the hot pan & move it in a circular motion until the pan is coated
Cook until the batter looks bubbly & dry & the edges start to separate from the pan.
Flip the crepe over with tongs or carefully by the edges with your hands (about 1.5-2 minutes), cooking it for about a minute more
Tips:
Add your favorite sweet or savory fillings (for example fresh peaches or creamy chicken & mushrooms)