These are easy to make once you get the hang of flipping them (you'll inevitably ruin a few while you figure it out-don't worry, you'll still have plenty of batter left for the good ones). We filled ours with Nutella and strawberry jam, but use whatever you like. Hmm... I think I still have some batter left in the fridge...
Sweet Crepes
adapted from Cook's Illustrated
Ingredients:
2 large eggs
1 cup milk
6 tablespoons water
1 cup bleached all-purpose flour
1/4 teaspoon table salt
2 tablespoons granulated sugar
1 teaspoon vanilla
3 tablespoons unsalted butter , melted, plus extra for brushing pan
Instructions:
1. Mix all ingredients (except extra melted butter) in food processor or blender until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (you may have to adjust this depending on how big your pan is) batter into pan. Swirl the batter until it coats the bottom of your pan.
3. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
4. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.) Spread on your favorite fillings, fold it up (I prefer folding into quarters) and enjoy!!
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