Basic Crepes

Pudding & Chocolate Sauce Sweet Crepe

We make crepes for dinner regularly.  They're easy and fast.  You're supposed to refrigerate the batter - sometimes I do, sometimes I don't.  They're super versatile.  Blaine prefers sweet and I like both.  You can add some sweetener to the batter if you like them sweeter.  

Crepe Batter (2 cups of batter):

3 eggs
1/2 cup milk
1/2 cup water
3 T butter, melted
3/4 cup all-purpose flour
1/2 tsp salt

Blender Method:  Combine all ingredients in blender container.  Blend about 1 minute.  Scrape down sides of blender container with rubber spatula, if necessary.  Blend until smooth, about 30 additional seconds.

Mixer/Rotary Beater or Whisk Method:  Combine liquid ingredients.  Beat until combined.  Add flour and salt.  Beat until smooth.
Refrigerate batter for 1 hour.

To cook, heat a medium-sized non-stick skillet on medium heat.  Season with a little butter.  Drop approximately 1/4 cup batter onto hot pan.  Tilt and tip pan to spread batter evenly along the bottom of the pan, but do not go onto the edges.  Cook approx 2-3 minutes on each side. Makes about 13 crepes.  You can freeze extras. 

Dessert Filling options:
Vanilla Pudding
Chocolate Pudding
Fruit Pie Filling
Fresh Fruit
Whipped Cream
Jams
Chocolate sauce
Lemon Curd
Nutella

Savory Filling options:
Ham
Hard and Soft Cheeses
Sauteed Onions & Garlic
Sauteed Greens
Roasted Veggies
Diced/Shredded Chicken or Beef
Scrambled Eggs
Bacon
Chives
Diced lunch meat
Salsa
Bruschetta