Crepes are one of my all-time favorite desserts/breakfasts/dinners/anytime foods! =) Luke and I had them for dinner last night, yes, dinner. ;) They’re fairly easy to make and so tasty! I want to try savory crepes sometime, but I’ll have to do it when Luke’s not around, since he doesn’t want them “ruined”! ;)
First of all: you need a nonstick pan. I know, I hate nonstick too. But unless you are a seasoned pro (and I’ve made them a lot, but I still wouldn’t do them without nonstick!), you will want the nonstick pan.
Second: it helps to use a blender. You can make this recipe without it, but your batter just won’t be as smooth.
Third: you HAVE to chill the batter for at least as long as the recipe says. You can even make it the night before (if you’re having it for breakfast) and keep it in the refrigerator all night, just give it another pulse with your blender to make sure nothing has settled.
Ok, now on to the recipe!
Tom Colicchio’s recipe
1 c. flour
1 c. milk
1/2 c. lukewarm water
4 eggs, beaten (I put them in the blender first, turn it on for a second)
4 T. unsalted butter, melted & cooled
1/2-1 t. salt
butter for cooking
Mix in blender, chill for at least 1/2 hour. If you’re not using a blender, add butter last, so it doesn’t clump.
To cook, heat nonstick pan over medium-low heat. Pour about 1/4-1/3 cup batter into the middle of the pan, and lift it by the handle to swirl around so it’s uniformly thin in a large circle. Cook until you can easily slide a spatula underneath, then flip. It takes around 3-4 minutes for the first side, around 2 for the second.
Don’t despair. You will ruin the first two or three, almost guaranteed. I still do. To serve (sweet style), set out a jar of Nutella or chocolate spread, peanut butter, mandarin oranges or other fresh fruit and some whipped cream or Cool Whip! Yummy!