Crepes can be sweet or savory. The key to great crepes are to just use enough batter to coat the pan. I didn’t use our blender (it leaks) but the batter came out ok. The crepes I made had melted chocolate in heavy cream with fresh strawberries and banana slices on top. But there are endless possibilities.
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
- In Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, sugar, and salt in a small bowl.
- Combine milk, water, melted butter, and eggs in a blender.
- Add the flour mixture to milk mixture, and process until smooth.
- Cover batter; chill for 1 hour..
- Heat an 8-inch nonstick crepe pan or skillet over medium heat.
- Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
- Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn crepe over, and cook for 30 seconds or until center is set