I go on kicks of craving things now and then. Crepes have been on my mind for awhile and when Karen Windness answered my shout out on Facebook yesterday I had to make them. Why was I so afraid to make them before… good question. Super easy. As a bonus it allowed me to use leftover ham one more day by making them savory instead of sweet.
Crepes (good sweet or savory)
Recipe makes about 7 large crepes.
½ cup milk
½ cup water
1 cup all-purpose flour, sifted
¼ tsp salt
2 TBS butter, melted (+additional butter for pan)
1. Whisk together eggs, milk and water. Gradually add sifted flour and salt to wet mix. Stir in melted butter.
2. Heat griddle to medium (we use a large, round, non-stick pan). Melt a small amount of butter in pan. Pour or scoop batter onto the griddle. (About 1/4 cup for each crepe.) Tilt the pan in a circular motion so batter is even and thin.
3. Cook crepe for approx. 2 minutes. (Bottom should be light brown.) Flip and cook other side. Serve hot.
Savory option seen here(courtesy of leftover ham in the fridge)
1 egg scrambled, mexican crumble cheese , ham diced, green onions chopped, jalapeños diced, and some green salsa!
Another option if you want sweet is Karen’s cream cheese sauce (GREAT with berries or lemon and brown sugar or nutella or…)
2 parts cream cheese, softened (I usually use a half package)
1 part butter, softened
½ part powdered sugar (can adjust to your texture preference, thinner or thicker)
½ part milk
Beat together until smooth. Add a little bit of vanilla and dash of salt.