While still on the high from my successful flour tortillas, I decided to attempt one more round, flat food- crepes.
I found the recipe on foodtv, and followed it exactly. Here it is…
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
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 a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
I served them 2 ways. The pic shows them filled with minced ham and topped with hollandaise sauce. I also served them with chocolate sauce and powdered sugar.
Would I do this again? Probably not.
The first crepe was scary because it looked like crap. But after the first one, you kinda get the hang of it.
There just isn’t much to it. I would have to stuff them with something pretty spectacular to do this again.
But I’m glad I tried it!