Crepes are so easy to make. I just made them with second-born daughter - on our last Sunday in Spain. I took pictures so my readers can give them a try. They're a nice way to start off Valentines Day with a romantic breakfast.
Here's the simple how to: Melt your butter and when it's cooled down add it to the eggs, milk and water that you've already put into your blender. The recipe doesn't call for vanilla, but I add about a tsp. of vanilla. Makes a nice flavor. Blend this concoction on high and then add your flour and salt - and then blend this.
Have your small crepe pan (I confess - mine is a teflon covering kind...chagrin) buttered and heated to a medium heat. Pour enough batter into the pan - tilt it in a circular motion so that the batter coats the surface. It might take a few tries to get the swirling art down.
Cook the crepe until it starts loosening from the sides of your pan. Loosen it with a spatula - turn it over and very briefly cook the other side.
In advance - prepare little bowls of fillings such as fresh strawberries, blueberries, apples that have been cooked in lots of butter and cinnamon. Cherries and diced bananas are also yummy. I like to use creme fraiche or whipped cream for a nice touch. Top of your crepes with Grade B Maple Syrup and of course, have your French Press ready to serve!
I'll use this basic crepe recipe from All Recipes.Com and go here for my how to pics.2 Tbl. melted butter (and more for the crepe pan) 2 eggs, 1/2 cup milk, 1/2 cup water (be ready to add a tinch more), 1 cup all-purpose flour, 1/4 tsp. salt.
Enjoy!
