Thursday, April 10, 2008


The boyfriend was here for breakfast this morning. Crepes are an easy and high-class meal.

In a standing mixer with a whisk, or by hand, combine
  • 1 cup all-purpose flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 1 cup milk
  • 1/3 cup water
Beat until smooth. Whisk in, but do not overbeat
  • 3 eggs
  • 3 Tbsp completely melted butter.

At best, let the mixture rest in the the fridge at least 20 minutes for the flour to absorb the moisture; crepes will cook without this.

Heat a buttered crepe pan or non-stick pan. Ladle batter onto hot pan; turn each crepe to brown both sides. Let the crepes cool slightly and serve. I like my crepes with chocolate, or with grated parmesan cheese.

Serves 3.

No comments: