Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup lukewarm water
• 2 large eggs
• 2 Tbsp. unsalted butter, melted
• 1 1/2 Tbsp. sugar
• Pinch salt

Directions

1. Put all ingredients in blender or food processor and mix until smooth. Pour batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or refrigerate for one to 2 days. This allows batter to absorb the liquid and gives the gluten in the flour a chance to relax.

2. Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.

3. Stir better before pouring; Pour 2 Tbsp. into the pan, lifting pan off of heat and tilting and rotating to form an even very thin layer.

4. Cook until top is set and the underside is golden. Turn crepe over, using a spatula or your fingers and cook until second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering pan and stirring batter before starting each.

5. Stack finished crepes between pieces of wax paper. Use immediately or let cool, wrap airtight and freeze for up to 1 month.

6. Strawberry crepes: Fill each crepe with about 2 Tbsp. crushed strawberries that have been tossed with a little sugar and left to stand a few minutes. Can also use frozen berries, drained of some of he juice. Roll the crepes up, top with confectioners’ sugar and a dollop of sour cream or whipped cream.

7. makes 12 crepes

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