Crepes

This recipe is good for both sweet and savory crepes.  Crepes have become a Sunday favorite at our house.  My husband prefers my banana cream crepes.  I like them, but I also like the bacon, egg and cheese crepes. 

These are really easy to make, but the key is having a good pan.  You can't have these sticking at all, or they will rip.  Crepes are extremely delicate.  The thinner the crepe the better the crepe.  

This is what the batter looks like once it's all mixed.  You first beat the eggs together and then whisk them in to the flour.  You then mix the water and milk together and slowly whisk it in to the flour and egg mixture.  You add the salt, and then the melted butter.  Then add the sugar for the sweet crepes. 

This is what the cream for the banana cream crepes looks like.  It's not too sweet and it's really creamy. 

Like I said the key to a great crepe is the pan.  I went out and bought a  12 inch non stick Teflon pan.  You want to preheat the pan over medium heat.  Pour a 1/4 cup of the batter in to the pan and spread the batter across the bottom of the pan so it looks like the picture above.  You cook it a lot like a pancake, until you see bubbles on the top. 

Using a rubber spatula, loosen the sides and very carefully flip the crepe and cook the other side for 2-3 minutes. 

For a sweet crepe spread some of the cream across all of the crepe.  Fill with sliced banana.  Fold in half and cook for about 1-2 minutes more on each side. 

I sliced fresh strawberries and caramel on top of my banana cream crepe.  It was delicious. 

For a savory crepe you can put whatever you want.  I did scrambled eggs, bacon and shredded cheese, then cooked it on each side for 1-2 minutes, until the cheese was melted. 

Crepes
2 cups of flour
1 cup of milk
1 cup of water
4 tablespoons of melted butter
1/2 tsp salt
4 teaspoons sugar (for sweet crepes only)

• Beat eggs
• Whisk eggs in to flour 
• Mix water and milk together
• Whisk in to flour mixture
• Whisk in butter and salt until smooth
• Preheat pan
• Pour 1/4 cup of batter in to bottom of pan.  
• Spread mixture to cover the entire pan
• Cook for about 3 minutes, then flip, cook 3 minutes more on that side
• Fill with filling, fold over and cook 1-2 minutes on each side
• Serve and enjoy 

Cream for Banana Crepes

8 ounces of cream cheese

1/2 cup of sugar

2 teaspoons of vanilla

• Mix it all together