Years ago a friend shared this recipe with me. I just resurrected it this summer after years of unuse and wonder why I haven’t made it in so long. I love this recipe and after having a true crepe in France, know that this is pretty true to authenticity. Crepes are great for any meal: Breakfast, brunch, lunch, or dinner. They are a fantastic way to revive leftovers too (asuming we aren’t talking about a casserole). If you have a better recipe, please share! Meanwhile, I’m happy with this one:
|The crepe to the left is filled with bacon, cheese and Salsa. The one to the right is filled with fresh cut strawberries, yogurt and cool whip.|
1 C. Milk
1/2 C. Water
2 T. Butter, melted
2 T. Oil
1 C. Flour
1/4 tsp. Salt
Mix all ingredients in bowl and cover. Let sit 30 min. Butter or oil crepe pan, heat till butter sizzles or oil is hot. Add 2 T. oil or butter & tilt from side to side till bottom is covered. Cook aprox. 1 1/2 min. or till crepe is lightly browned on one side. Turn out onto paper towl. Repeat.
Crepes freeze well, stacked w/ wax paper between layers. Wrap stack in moisture proof bag. Thaw one hour before using.
Ideas for filling:
applesauce, yogurt, sausage gravy, peaches, strawberries, blueberries, bananas and cream, pie filling, spaghetti sauce and cheese, bacon &/or sausage. The possibilities are endless!