Who doesn’t love crepes, whether you prefer savory or sweet, these delicate French “pancakes” are loved the world over. Shawn prefers his on the sweet side with bananas foster filling (recipe also available on JaditeJunkies.com), while I prefer mine a bit more on the savory side with a Hawaiian inspired filling of grilled ham, pineapple, and gruyere (oddly enough I first had these at a resort in Mexico). Other great filling ideas include: strawberries and whipped cream, Nutella, and spinach artichoke dip. I use a crepe stone to make crepes but started out with a traditional crepe pan. You can also use a cast iron skillet if that is what you have.
- 2 Eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Optional 1 teaspoon vanilla (only if you are making sweet crepes)
- Melted butter for coating the pan
Combine the ingredients in a blender (best way to mix the batter) and mix until well combined. For best results the batter should be refrigerated overnight, but a few hours (2-4) will also work. This allows the batter to rest and yields a better crepe. When ready to make preheat the skillet or stone (400 degrees), and brush the surface with a generous amount of melted butter. Pour 2 ounces of batter onto the pan and spread with crepe spreader or lift pan and tilt to coat bottom. Allow the crepe to start to bubble and the edges to set and then flip crepe. Store crepes in a warm oven until you complete making all of the batter.
