Crepes
Crepes take a little bit of time to make, but they are not difficult and are great when you want to serve an extra-special breakfast.
Crepes
This recipe makes 40 crepes (making 3-4 per person is generally the right amount).It takes 30 minutes with 1 pan to make enough for 10 people.It takes about 45 minutes with 2 pans to make enough for 25 people.
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Ingredients
- 8 large eggs
- 2 cups milk
- 3 cups water
- 1 tsp salt
- 4 cups all-purpose flour
- ½ cup butter (melted and somewhat cooled)
Instructions:
- In a bowl, melt the butter and set it aside to cool for about 5 minutes.
- Once the butter has cooled somewhat, combine all the ingredients in the blender and beat until smooth.*The blender works best, but if you don't have one, a hand mixer works too.*
- Cover the batter and allow to rest for at least 30 minutes.*It works well to put it in the fridge and let it set overnight.*
Cooking the crepes:
- Heat an 8-10" skillet and coat with butter.
- When the skillet is hot, remove it from the heat, pour 1/4 cup of batter into the skillet, tilt the pan in a circular motion so the batter coats the bottom evenly, then set the pan back on the stove.
- Cook the crepe until it just starts to bubble and gets golden brown on the bottom.
- Flip the crepe over (it's easiest to do this with your fingers), then let it cook until golden on the other side. Remove from the pan.
- If you're eating them immediately, roll the crepes up and place them in a warm oven.
Notes:
To make ahead:
Once the crepes are cooked, place them on a cooling rack to cool.
Once they are cooled, stack the crepes on a baking sheet, cover tightly with plastic wrap, then place in the fridge (for 1-2 days) or freezer (for 1-2 weeks)
When you are ready to use the crepes, preheat the oven to 225. Take the crepes directly out of the freezer (or fridge), remove the plastic wrap, and place in the oven.
They take 12-15 minutes to warm up.
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