We love these crepes! They don't last long in our house... I actually made 10 of them, and this was all that was left for me to take the picture! That says somethin' right there. I love them with some warm Nutella spread inside before rolling. YUM!
Ingredients:
1 cup all-purpose flour, level scoop
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 tsp salt
3 Tbs melted butter, plus more for brushing on pan
Instructions:
Mix all the ingredients smoothly in a
blender or food processor, or with a whisk. Refrigerate 30 minutes or
more. A rest allows the flour particles to absorb the liquid, making for
a tender crepe. Heat a nonstick frying pan (I used an 8″ stainless steel and it worked great.)
with bottom diameter 5 to 8 inches until drops of water dance on it;
brush lightly with melted butter. Pour in 2 to 3 tablespoons of batter (a small ladle is handy here)
and tilt pan in all directions to cover bottom evenly. Cook about 1
minute, or until browned on the bottom; turn and cook briefly on the
other side. Cool on a wire rack as you continue with the rest. When
thoroughly cool, stack and refrigerate for 2 days, or freeze for several
weeks.
*Crepes are an inexpensive way to jazz up a simple dish.
Serve for breakfast with softened cream
cheese spread and fresh preserves. Roll up as pictured or fold into
fourths and serve with a sprinkling of powdered sugar.
This recipe courtesy of Julia’s Kitchen Wisdom by Julia Child.
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