These are just sweet crepes, which, of course, are the best! But, crepes are great to eat as a real meal, too. Add chicken, etc and remove the sugar from the recipe to eat crepes for more than just a dessert!From The Joy of Cooking
1 cup all-purpose flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 cup butter, melted
1/8 tsp. salt
3 Tablespoons sugar
Combine the above in a bowl and mix until smooth. Heat your pan over medium heat and add 1/2 tsp. butter. Slowly pour batter into pan. Quickly tilt and rotate the pan to spread batter in a very thin coating covering the entire bottom. Cook until the bottom is lightly browned, 1 to 2 minutes. Turn the crepe with a spatula or fingers and cook the second side until browned.
Serve with...well, whatever you would like! My favorites are:
Lemon juice and powdered sugar
cinnamon and sugar
bananas and chocolate syrup
Peanut butter and maple syrup
Hi Chels and Cody!
ReplyDeleteYour crepes look so yummy! My mom made crepes with lemon and sugar for breakfast when I was growing up, but now my husband is the official crepe maker; he's the one that got me hooked on savory crepes. I have photos of us gorging on them on a trip last year.
Your blog is great; I'm so flattered that you've invited people to "bite me" (hee hee) over at Enlightened Cooking.
I'll be peeking in regularly!