Crepes are like culinary duck tape on my boat, I can cook a batch or two and use them throughout the week for breakfast, snacks, sandwiches, even dinner. They are crazy versatile and don’t take up much room in my tiny fridge. I stole this particular recipe from my cooking mentor Alton Brown, here’s the Link to the original recipe.
This is pretty much how my crepes turn out.
Ingredients:
2 eggs
¾ cup of milk
½ cup of water
1 cup flour
3 tbsp melted butter
2 tbsp sugar
Extra info:
Cook Time:5 minutes prep, 20 minutes cook time
Yeild:
15-20 crepes
Instructions:
In a bowl mix the eggs, milk, water, flour, butter, & sugar with a whisk till thoroughly combined.
Let the batter sit for at least an hour, 24 would be better, this rest is necessary so the flour and liquids can do their chemistry which helps to keep the crepes from tearing during cooking.
Heat a non-stick skillet and coat with a little butter, pour in a blob of batter about the size of a golf ball into the center and spread it out until a thin sheet coats the pan, I tried to use a spoon for this but got much better results by picking up the pan and rotating it to spread the batter out.
Cook for about 30-45 seconds then flip and cook the other side of 10-30 seconds. You’re looking for a very light golden tint on the crepe. No matter how many times I make crepes the first two are always throwaways. Doh!
Remove the crepe from the pan and let cool, repeat till all the batter is gone. Once you get in a groove the crepes start piling up pretty quickly and look a lot better.
Once they are all cooked you can serve them immediately or bag them up and store them in the refrigerator.
Now that you own a pile of crepes you can load them up with anything you want; fruit, vegetables, cheese, sandwich meats, or "Mmm" Nutella. One of the best uses I have for them is as a left-over container, especially for that afternoon snack.
