Crepes – Kerstin’s recipe
Ingredients
- 1⅓ C. Flour
- ½ tsp. Salt
- ¼ C. Sugar granulated or superfine – may omit for savory crepes
- 4 large Eggs
- 2 C. Milk
- ½-¾ C. Water
Instructions
- Mix all together on a blender and let rest 30 minutes-overnight, refrigerated.
- Just before frying, melt ¼C. butter in a crepe pan or large flat skillet, making sure the butter coats the entire bottom of the pan, then pour the excess butter into the batter, mixing it in well.
- Pour a few tablespoons of batter into the buttered pan and immediately swirl the pan to quickly spread the batter over as much area as possible. In just a few seconds, as soon as the batter begins to look a bit dry, lift it and flip it over to let it brown on the other side. Alternately, let it cook on just one side until it looks done, then fill with choice of filling and roll up, as is, sliding it gently off onto a plate.
- May fill with any delicious thing you can think of!
Notes
We really like adding Homemade sweetened whipped cream and lemon sauce and/or berries.
Also: Nutella, spread out thinly over the crepe and then topped with slices strawberries.
