Crepes are a delicious and versatile “wrap” for a variety of ingredients and menu designations

from appetizers to dessert and everything in between. 

Most cuisines have a crepe, think Mexican taco, Italian calzone, Asian won ton, French crepe!!!

This is the basic recipe.  The beauty is they can be made and frozen or kept in the fridge for several days. An entertaining asset that can’t be beat!

Prep time: 5 minutes mixing, minimum 1 hour in fridge         Servings 8

Ingredients:

2  eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter  plus extra for cooking

In a blender, combine all of the ingredients and pulse for 10 seconds  Place the crepe batter in the

refrigerator for 1 hour.  This allows the bubbles to subside so the crepes will be less likely to tear during cooking.  The batter will keep for up to 48 hours

Heat a small non-stick frying pan.  Add butter to coat,  I use a wadded up paper towel with a small amount of butter on it to wipe pan between each crepe.  Pour a 1/3 cup of batter into the center of the pan and swirl to spread evenly.  Cook for 30 seconds and flip.  Cook for another 10 seconds and remove to a cutting board or paper lined counter top.  Make sure they are laying flat to cool.  Continue until batter is gone.  Stack cooled crepes, and store in plastic bags in the refrigerator for several days or the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. 

Savory Variation: (optional) Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs to egg mixture.

Sweet Variation: (optional) Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla and 2 tablespoons of an appropriate liqueur to the egg mixture.

There are several recipes through out the blog that use this crepe recipe.