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Classic Crepes
Ingredients:
2 eggs
3/4 cup milk
1/2 cup water
3 tbs melted butter
1 cup flour
Directions:
In a blender, combine ingredients and blend until smooth.
Strain batter through a fine-mesh sieve.
Allow batter to rest for 1 hour or overnight.
In a non-stick frying pan, melt butter over medium-high heat.
Pour batter into the centre of the pan and swirl the pan until you’ve created a smooth, even surface.
Cook for 1-2 minutes or until the edges get crispy and start to pull away from the pan.
Flip crepe and cook for an additional 20-30 seconds.
Repeat until all of the batter is finished.
Store crepes in the refrigerator for 2-3 days or in the freezer for up to 6 months.
Enjoy!
Herbed Crepes with Asparagus, Ham and Swiss
To the classic batter add:
1 tbsp fresh parsley
1 tbsp fresh chives
salt and pepper
Stuff with:
asparagus, roasted
shaved ham
swiss cheese, thinly sliced
Vanilla Crepes with Peaches and Cream
To the classic batter add:
1½ tbsp sugar
1 tsp vanilla extract
Stuff with:
2 ripe peaches, sliced
1 tbsp brown sugar
1/2 tsp cinnamon
fresh whipped cream
Chocolate Hazelnut and Strawberry Crepes
To the classic batter add:
1½ tbsp sugar
2 tbsp cocoa powder
Stuff with:
nutella
vanilla ice cream
sliced strawberries
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