m. c. de marco: The New Kitchen Cookbook

Crepes

I used to make a lot of crepes, back when I kept milk in the house and had a couple of good pans for them.

Ingredients

  • 1 c. unbleached flour
  • 1 T. sugar
  • ¼ tsp salt
  • 1 c. milk
  • ⅓ c. water
  • 3 eggs
  • 3 T. butter, melted

Directions

  1. Mix dry ingredients.
  2. Blend in wet ingredients.
  3. Heat ungreased non-stick 7 inch skillet.
  4. Pour in batter 3 T. at a time.
  5. Tilt pan.
  6. Cook until light brown (30-45 seconds) then flip and cook 15 seconds more.

Cooked crepes may be refrigerated up to 2 days.