Basic Crepes

By á-49072

The idea of crepes may look difficult, but it couldn't be easier. This is my easy, go-to crepe recipe that can be made sweet by adding sugar, or savory by adding a blend of spices or flavorings.
It is a great party entertainment. Get your guests to help cook and flip them. And each guest can fill their own. Create a variety of toppings. See my other recipe called "Dessert Crepes" for some filling & topping ideas.
REMINDER: The batter is best if it is allowed to "rest" for at least 1 hour before cooking.

Ingredients

• 2 Whole eggs
• 2 Egg yolks
• 4 fl oz. Water
• 6 fl oz. Milk
• 2 oz. Granulated sugar
• 1/3 rd teaspoon Salt
• 4.5 oz. Flour
• 1.5 oz. Unsalted butter, melted
• Options: Season the batter with dried herbs; flavorings like lemon,or orange; replace the water with chicken stock. You may want to reduce the amount of sugar if making savory crepes.

Preparation

Step 1

Whisk together the eggs, egg yolks, water and milk, Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking.
Heat a small sauté or crêpe pan; brush lightly with clarified butter. Pour in 1 to 1.5 fl oz of batter; swirl to coat the bottom of the pan evenly.
Cook the crepe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan. Repeat this process until all the batter is used.
Cooked crepes may be used immediately or covered and held briefly in a warm oven. Crepes can also be wrapped well in plastic wrap and refrigerated 2 to 3 days or frozen for several weeks.