Crepes

Crepes are thin French pancakes.  They can be savory or sweet depending on your batter and what you fill them with.  This recipe is a sweet crepe batter.  I have found that this recipe works best for me as long as I follow the direction of refrigerating the batter for 1 hour.  It needs that resting time to hydrate the flour.  

Making crepes isn't hard but it isn't easy either.  It's one of those things that you will get the hang of with practice.  The hardest part with making a crepe is swirling the batter in the hot pan quickly before it begins to set.  It may take one or two tries before you figure out the right ratio of batter to pan and quickness, but once you do, you will be knocking them out in minutes.  A crepe pan is always nice to use but if you don't have one, you can use a non-stick sauté pan.  

Crepes are a blank canvas.  They are delicious and can be served plain with sugar sprinkled on them or fancy with Grand Marnier and flamed.  My favorite way is to fill my crepes with Nutella, top with strawberries, and sprinkle with powder sugar.  

Crepes
(12-15, 7-inch crepes)
 
1 cup all purpose flour
2 large eggs
1 egg yolk
¾ cups of whole milk
1/3 cup of melted butter
2 tablespoons of sugar
Pinch of salt
¾ cup of water
 
2 or more tablespoons of melted butter for brushing the pan
 
In a blender, add the flour, egg and egg yolks, milk, melted butter, sugar and salt. Give it a quick blend to form a paste. Now add the water and blend until smooth.  Refrigerate the batter for at least 1 hour.
 
Set a non-stick or crepe pan over moderate heat.  When hot, brush with a thin coat of melted butter.  Use a ¼ cup dry measure and scoop up batter and pour into pan. Immediately tilt and rotate the pan to spread the batter over the pan bottom as quickly as possible.  If the batter doesn’t cover the entire bottom, drizzle little drops of batter on the bar spots and spread it in a thin layer.
 
Cook over medium heat for about 45 seconds until the edges are cooked and the bottom is lightly browned.  Flip the crepe and cook on the second side for about 30 seconds.