Basic Crepe Recipe
- 2 cups of all purpose flour
- 1/2 tsp of salt
- 2 cups of 2% reduced-fat milk
- 1 cup water
- 1 tsp butter, melted
- 1 tsp vanilla
- large eggs
- Cooking spray
Lightly sppon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender;process until combines. Add flour mixture to blender; process until smooth. Cover and refrigerate for 1 hour.
Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers the pan with a thin film. Cook about 1 minute.
Carefully lift edge of crpee with a spatula to test for doneness. the crepe is ready to turn when it can be shaken loose from the pan and the underside is slightl browned. Turn crepe over; cook 30 seconds.
**We recommend making a double batch as you play with the proper tempurature of the pan to get the crepe the perfect colour and consistency.
NOTE: This recipe is also in print on our Winter Events Calender on page 20.