Thursday, December 18, 2008


1 1/4 cups flour
4 eggs
1 cup milk
1 1/4 cups water
3 tablespoons oil or melted butter
1/2 teaspoon salt

In a blender mix all ingredients at high speed for 30 seconds. Scrape down sides and blend 30 seconds more. Refrigerate at least 10 minutes, ideally an hour.

In a non-stick skillet over a medium heat, spray, and then ladle in 1/4 cup of batter. Tilt the pan around to spread the batter into a crepe. After a few minutes, take a heat proof rubber spatula and peek under crepe, if barely brown in spots it is ready to turn. Take a big pancake turner and flip the crepe. Cook for 30 seconds more and slide out of pan onto plate. Separate each crepe with napkins or waxed paper.

Fill with jam or berries and powdered sugar.

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