Basic Crepes with Variations

Basic Crepes with Variations







1 cup all-purpose flour

3/4 cup milk

1/2 cup water

2 eggs

3 tablespoons butter, melted

1/4 teaspoon salt

Melted butter







In a blender, combine flour, milk, water, eggs, 3 tablespoons butter and the salt. Cover and blend for 15 to 20 seconds or until batter is smooth. Let batter stand at room temperature for 10 minutes or chill, covered, for 45 minutes or up to 1 day. Allow refrigerated batter to come to room temperature and stir before using.

Heat an 8-inch nonstick skillet over medium-high heat. Brush skillet lightly with melted butter. Pour or ladle batter into skillet, using about 3 tablespoons unless otherwise directed. Tip and swirl pan to get a thin, even circle of batter. Cook for about 40 seconds or until bottom is golden brown. Using a thin spatula or knife, loosen the edge and turn the crepe. Cook for 10 seconds more. Slide or flip crepe onto a plate or paper towels. Repeat with remaining batter, buttering skillet and adjusting heat as necessary. Serve immediately, or layer crepes between sheets of waxed paper in a resealable plastic bag and store in the refrigerator (up to 3 days) or freezer (up to 2 months). Thaw before using.



Variation



Sweet Crepes Add 2 tablespoons sugar to batter when blending.





Variation



Whole Wheat Crepes Substitute white whole wheat flour for the all-purpose flour.





Variation



Chocolate Crepes Add 1/4 cup sugar and 1/4 cup unsweetened cocoa powder to batter when blending.





Variation



Herb Crepes Add fresh herbs when blending, using 1/4 cup loosely packed milder herbs (such as parsley, basil or cilantro) or 2 tablespoons stronger herbs (such as sage, thyme and tarragon).





Variation



Buckwheat Crepes Substitute 2/3 cup buckwheat flour for 2/3 cup of all-purpose flour.