Tuesday, January 27, 2009

Basic Crepes

1 Cup all-purpose flour
2 eggs
1/2 Cup milk
1/2 Cup water
1/4 tsp. salt
2 TBS. butter, melted

Filling Options
peanut butter
hot fudge
cool whip/ reddi whip

1. In a large mixing bowl, whisk together flour and eggs. Gradually (very important in making it smooth, not clumpy) 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 heat. Pour 1/4 Cup of the batter for each crepe. Tilt the pan in a circular motion so batter is evenly spread.

3. Cook the crepe for 1-2 minutes until bottom is light light brown. Loosen with spatula; turn and cook other side.

From Maryanne Nelson

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