Recipe from Kimberly in Denver:
The French Crêpe is a thin pancake that originated from Brittany in northwest France. We have tried alot of Crêpe recipes and have created our own variation below. Our family loves to set up Crêpe Bars, where you can create a savoury or sweet Crêpe. The family enjoys customizing their own Crêpe with either some of these savoury fillings – mushrooms, spinach, asparagus, cheese, ham, or sweet fillings like nutella, lemon juice & powdered sugar, jams, jellies, maple syrup, cinnamon & sugar.
We usually double/triple the recipe since the Crêpes get gobbled up fast!
French Crêpe Recipe
Servings: 8 Crêpes
2 large eggs
1 cup milk
1/3 cup water
1 cup flour
2 tablespoons sugar
2 teaspoons vanilla extract
3 tablespoons melted butter
1/4 teaspoon salt
1. Blend all the ingredients and whisk til smooth and batter is consistent (without lumps).
2. If you have time, refrigerate for 30-60 minutes (covered).
3. Heat a 9 inch Crêpe pan over medium heat so batter sizzles on contact.
4. Pour 1/4 cup of batter into the pan and swirl batter around pan.
5. Watch closely since the edges will turn golden within 30-60 seconds. Gently lift the edge of the Crêpe and flip it so the other side cooks for approx. 30 seconds.
6. Add the filling of your choice and roll it, or fold in half.
7. Optional – add fresh fruit, powdered sugar, or a dollop of cream on top.