For desert or breakfast crepes, many people suggest adding:
- 1 c flour
- 2 eggs
- 1/2 c milk
- 1/2 c water
- 1/4 tsp salt
- 2 Tbsp melted butter.
- a little vanilla
- 1 Tbsp sugar
- In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle,
using approximately 1/4 cup for each crepe.
Tilt the pan with a circular motion so that the batter coats the
- Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side. Serve hot.
This came out a bit thick here at 6000 ft., but I also used
bread flour and whole milk.
Next time, I will hold back some flour and add it back to desired
thickness toward the end.
Otherwise, these were excellent.... exactly what I was looking for.
Next time I will try adding the vanilla and sugar...
Last modified: Sun Nov 6 13:26:39 MST 2005