Easy Crepes

I have loved crêpes ever since my old ballet company hired the "Crêpe Lady" for one of our annual garden parties (a sort of fundraising thing for the company). Ever since then I have gotten crêpes at every chance, so of course I had to try making them myself!

This recipe is super easy to make... almost like making pancakes! You can put all sorts of sweet or savory fillings in them... some of my favorites are sliced bananas with chocolate syrup, or ham and asparagus with this cheese sauce! (It's at the bottom of the post). Very yummy. What types of fillings do you like in your crêpes?

This was originally posted on my food blog, SushiDay.com.

Ingredients

• 1 cup all-purpose flour

• 1/2 cup plus 2 tablespoons water

• 1/2 cup milk

• 3 large eggs

• 2 tablespoons unsalted butter, melted and cooled, plus some for the pan

• 1/2 teaspoon salt

Cooking Directions

1. In a blender or food processor blend the flour, water, milk, eggs, butter, and salt for 5 seconds.

2. Turn the motor off and scrape sides down, with a rubber spatula.

3. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.

4. Heat a 7 to 8-inch crêpe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.

5. Brush the pan as necessary with butter.

6. Stir the batter, pour about 1/8 cup of the batter into the pan.

7. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.

8. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the under side is browned lightly.

9. Turn the crêpe, brown the other side lightly and transfer to a plate.

10. Fill with any fillings you like. I love to fill my crêpes with sliced bananas and chocolate sauce, or ham, asparagus and a cheese sauce.

11. Crêpes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.