Crepes Recipe

Crepes

2 large eggs
1/2 cup milk
1/2 cup water
1 cup all-purpose flour
2 tablespoons melted butter

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 an 8 inch crepe pan or non-stick saute pan to medium. Give it a very light spray of cooking spray. Pour 1/4 to 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until set and flip. Cook for another 10 seconds and gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking.

Sweet Variation:
Add 2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

For Chocolate Crepes:
Add 1 to 2 tablespoons cocoa powder to the Sweet Crepes recipe.

*Savory Variation:
Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

Corn Flour Crepes: Make the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup corn flour (which is more finely ground than cornmeal).

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