I like how these crepes are a kind of diverse wrap holding up to savory mixtures inside them, not to mention the many sauces you can pair with them. Check out my Chicken & Asparagus Crepes and see for yourself.
How to make Crepes
Ingredients
- 1/2 cup All Purpose Flour
- 1/4 tsp salt
- 2 eggs beaten
- 1/2 cup milk
- 1-3 TBS cold water depending on thickness of crepe
- 1 TBS butter melted
Instructions
- In medium bowl mix together flour and salt.
- In separate medium bowl mix together the rest of ingredients.
- Add wet ingredients to dry ingredients and mix until smooth.
- Let sit for 15 minutes.
- Brush sides and bottom of a 6-8 inch skillet with cooking oil, spray, or butter on medium heat, and let heat up for about 30 seconds.
- Stir batter after 15 minutes, then add about 1/8 cup of batter to center of skillet.
- Tip skillet side to side until all batter has coated the bottom of skillet.
- Crepes should be very thin.
- After 30 - 45 seconds, edges of crepe should be lightly browned, turn over and lightly brown other side for additional 30 - 45 seconds.
- Place on paper towel covered plate. Then place an additional paper towel on crepe. (I fold the crepes into quarters to keep pliable.)
- Repeat with remaining batter.
- (To make these a sweet crepe, add 1 tablespoon of sugar to mix. Cook as directed above, then spread with jam, honey, or drizzle with melted butter and powdered sugar & sour cream.
- Serve and Enjoy!