Long ago, my wife told me that she loved crepes…so I made an effort to learn how to make them. So many of these “thin pancakes” turned out to be a little too thick for her (yeah, she’s picky…but I love her). Finally, I stumbled upon a wonderful recipe at www.allrecipies.com. The woman who submitted it was a studio musician and often found herself in the studio kitchen where there were staples but not much more…and she found crepes a fantastic fallback. (By the way, I can’t find this recipe online anymore…I’m so happy I wrote it out so I wouldn’t have to use my IPAD and get it all flour-covered.)
This recipe creates a batter just thin enough to spread completely over the bottom of my crepe pan before it solidifies. Our family typically fills a few with cheese and apple, nutella and bananas, and brown sugar and cinnamon.
Basic German Crepes
1 cup flour
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbl butter (melted)
Wisk together flour and eggs.
Add milk and water.
Add salt and butter.
Beat until smooth.
Heat crepe pan (or frying pan/saute pan), use cooking spray or a little butter to lubricate the bottom of the pan. Using a ladle, pour approx. HALF a ladle full of batter into the hot pan. Swirl it around until the bottom of the pan is covered equally. Cook until the bottom is lightly browned and then flip.
Serve immediately, with lots of good stuff inside!
P.S. I’ll try to get a pic up later.