The Courage to Make Crepes!
Finally, after all these years I found the nerve to make homemade crepes, and it was actually easier than pancakes!
Nothing burned, nothing stuck to the pan, and they tasted great!
This time- stuffed with bananas, walnuts and whipped cream!
CREPES
1 cup of flour
2 eggs
3/4 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter- melted
1 teaspoon vanilla (vanilla used only when they are dessert crepes, otherwise leave it out for savory crepes)
Mix all wet ingredients and then dry ingredients
Use a soup ladle to put a little over 1/4 cup of batter into a lightly oiled pan.
When they move freely in the pan when touched with a spatula they are ready to turn over.
Takes only about 2 minutes totally.
Use medium flame.
Thanks to http://thegraphicsfairy.com/ for the vintage image!
Note on vintage image: "Grondard" is actually a Russian marzipan & chocolate company that is still in business to this day. Next crepes I may try some marzipan!)
Nothing burned, nothing stuck to the pan, and they tasted great!
This time- stuffed with bananas, walnuts and whipped cream!
CREPES
1 cup of flour
2 eggs
3/4 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter- melted
1 teaspoon vanilla (vanilla used only when they are dessert crepes, otherwise leave it out for savory crepes)
Mix all wet ingredients and then dry ingredients
Use a soup ladle to put a little over 1/4 cup of batter into a lightly oiled pan.
When they move freely in the pan when touched with a spatula they are ready to turn over.
Takes only about 2 minutes totally.
Use medium flame.
Thanks to http://thegraphicsfairy.com/ for the vintage image!
Note on vintage image: "Grondard" is actually a Russian marzipan & chocolate company that is still in business to this day. Next crepes I may try some marzipan!)