Crepes

Crepes can be filled with just about anything.  We used fruit.  Try different fillings as desired.
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Basic Crepes 
These crepes were easy to make, very tasty, and quite versatile.  Fillings and toppings can be savory or sweet.  This is the recipe we made in class.

"Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand."

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk 
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Dessert Crepes
 This is a dessert crepe recipe.  It's easy to make in the blender and can be made a day ahead.
Ingredients

• 2 eggs
• 3/4 cup milk
• 3 tablespoon melted butter
• 1/2 cup water
• 1 cup flour
• 1 teaspoon vanilla
• 2 tablespoons sugar
• Butter, to coat the frying pan (or cooking spray)

Preparation
​In a blender, combine all of the ingredients and blend for 10 seconds. Place the batter in the fridge for at least an hour or overnight – it will actually keep for 48 hours (this helps prevent the crepes from tearing when cooking).
To cook, heat a small nonstick frying pan over medium-high heat and melt enough butter to coat the bottom of the pan. When heated (put your hand under the faucet and splash a little water on the pan; if the droplets sizzle, the pan is ready), pour about 2 1/2 tablespoons (a little more than 1/8 cup) batter in the pan and quickly pick up pan and swirl around so batter is evenly distributed in the pan.

(Note: how much batter you pour for each crepe really depends on your pan – it’s a little bit trial and error. The batter should evenly coat the pan’s bottom; you will need to experiment with the amount you need for each crepe. Also, my first crepe is never perfect!).
Cook for about 30 seconds, or until bubbles form on the surface and the edges look cooked/lightly browned: Take a rubber spatula and run it along the edges of the crepe to loosen and flip; you can also use your fingers if you’re careful. Cook for another 10 seconds and serve. Continue with the rest of the batter, yielding 15-20 crepes, depending on the size of your pan.