Crepes are so easy to make. A few years ago, while in Basque County, my daughter, Jenni and I made them. It was a memorable breakfast - our last one in San Sebastian.
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 blend again.
Have your small crepe pan buttered and heated to a medium heat. Pour enough batter into the pan and then 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 down in lots of butter and cinnamon. Cherries and diced bananas are also yummy.
What's also amazing is to add pieces of fresh chevre
Creme fraiche or whipped cream add for a nice touch. Of course drizzle the top of your crepes with Grade B Maple Syrup.
This basic crepe recipe from All Recipes.Com works just fine for me.
2 Tbl. melted butter (and more for the crepe pan)
1/2 cup milk,
1/2 cup water (be ready to add a tinch more),
1 cup all-purpose flour,
1/4 tsp. salt.
Eateraz introduces the I-Crepe