Sweet Crepe: This batter is ideal for use as both breakfast and dessert crepes. * 2 large eggs * 1 cup milk * 1/3 water * 1 cup flour * 2 tablespoons sugar * 1 teaspoon vanilla extract * 1 tablespoon rum (optional) * 2 tablespoons melted butter * 2 to 3 teaspoons for coating the pan Savory Crepe: * 2 large eggs * 1 cup milk * 1/3 cup water * 1 cup flour * 1/4 teaspoon salt * 2 tablespoons melted butter * 2 or 3 teaspoons butter for coating the pan
Basic Crepes - love this recipe. I had a French chef mentor who told me to let this type of recipe to sit out overnight on the counter with a towel over it, after adding a Tablespoon of beer to it. Always loved that secret. #www.frenchriviera.com
The most perfect crepe recipe ever: 1/2 cup water, 1/2 cup milk, 1 cup all-purpose flour, 2 eggs, melted unsalted butter for greasing pan. Blend until smooth. refrigerate at least an hour. Grease 9 inch skillet. Pour 1 ladle and swirl around quickly. Cook 1 minute or until crepe bubbles. flip, ten secs. Place on wax paper.
Spinach Artichoke and Brie Crepes with Sweet Honey Sauce