Crepes
3 eggs
1/2 cup milk
1/2 cup water
3 Tbsp. butter, melted (not margarine!)
1/2 tsp. vanilla
1 Tbsp. sugar
1/2 tsp. salt
3/4 cup flour
additional butter for cooking
Whir everything together in a blender. Heat small skillet on medium-high heat or until a drop of water skitters across the surface. Grease with a little bit of butter. Pour in about 1/4 cup batter and quickly tilt and swirl the pan to form a large thin pancake covering the bottom and part of the sides of the skillet. Cook crepe like a pancake, looking for little bubbles, a dry top and a light golden brown on the bottom. Gently flip over and cook for a few seconds on the other side. Remove from pan and start the process over until all the batter is used.
This video is a good example of how to cook the crepes-the batter should have the consistency of heavy cream before cooking. Refrigerate for 1/2 hour or so if needed. We tend to like our crepes a little lighter than the video and I think they cook up yummier with a little butter in the pan-about a 1/4 tsp smidge of butter per crepe. Serve with fresh fruit or syrup or jam or nutella or ice cream.... The crepes also freeze beautifully. As the video mentions, practice. Crepes take practice-just remember, non-aesthetically pleasing crepes taste just as good as the pretty ones.
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