3/4 cup Milk
1/2 cup Water
1 cup Flour
3 Tablespoons Butter, melted
2 1/2 Tablespoons sugar
1 teaspoon vanilla
In a blender, combine all the ingredients and pulse for 10 seconds. Place the crepe batter in the fridge for 1 hour. (Batter will keep for 48 hours). Batter should be thinner than pancake batter but still thick.
Heat a small non-stick pan. Pan needs to be hot.
Add butter to coat.
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly, don't make paper thin it will be hard to work with. Cook for 30 seconds and flip. Cook another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all the batter is gone. After they have cooled you can stack them and store in plastic bags in the fridge.
Note: For a more savory crepe add 1/4 teaspoon salt.
More Sweet crepe add 2 1/2 Tablespoons sugar, 1 teaspoon vanilla.
In a blender, combine all the ingredients and pulse for 10 seconds. Place the crepe batter in the fridge for 1 hour. (Batter will keep for 48 hours). Batter should be thinner than pancake batter but still thick.
Heat a small non-stick pan. Pan needs to be hot.
Add butter to coat.
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly, don't make paper thin it will be hard to work with. Cook for 30 seconds and flip. Cook another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all the batter is gone. After they have cooled you can stack them and store in plastic bags in the fridge.
Note: For a more savory crepe add 1/4 teaspoon salt.
More Sweet crepe add 2 1/2 Tablespoons sugar, 1 teaspoon vanilla.
No comments:
Post a Comment