Crepes

This is a request from a friend. Her BF loves breakfast food and she was looking for a good crepe recipe. This one is one I got from Alton Brown, (Original Recipe Here), and I’ve used it many times and it’s easy to do.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

*My own variation: add the insides of 1/2 a vanilla bean and 1/4 teaspoon orange extract to batter. Fill crepes with cream cheese, 1/4 cup, and sour cream, 1/4 cup, and orange zest from one orange blended together.

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