I have loved crepes since my first trip to France. Crepes are basically the French version of pancakes, but it's a little more complicated than that since there are so many variartions - you can even make savory crepes! In large French cities you can buy them almost anywhere from street vendors. I love eating them for breakfast - what a great start to the day!
Making a crepe in cooking school in Arles, clearly I was worried about dropping it!
(from Alton Brown)
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp butter (melted)
2 1/2 tbsp sugar
1 tsp vanilla
Combine all ingredients well (we use the blender) and refrigerate for 1 hour (the mix will keep for 48 hours). Then, melt a few tablespoons of butter in a separate dish. Use a nonstick skillet at medium/high heat and brush it with the melted butter. Pour 1/4 cup of batter into the buttered pan and swirl the pan to spread the batter until thin. Cook it for about 30 seconds, then flip and cook for about 20 more seconds. Repeat!
Kent's the pro at making crepes in our house - mine are always odd sizes and shapes! This recipe makes about 20 crepes. We usually freeze the left-overs by stacking them in freezer bag and separating each crepe with wax paper. Then we can pull them out individually and heat them in the microwave for about a minute. It makes a wonderful quick breakfast!
There are so many variations on toppings - peanut butter, fruits, or powdered sugar are some options. I usually smear mine with Nutella!
Eating crepes outside the Musee d'Orsay in Paris with SB and Jill in 2007!