The time was 9:41PM. The kitchen was clean and I finally sat down to relax. All of a sudden, my stomach growled. Attached to it were memories of hot summer Guam nights and all I could think about were crepes! Lucky for me I’ve had this daydream in the past. I pulled out my favorite crepe recipe and quickly and started the process.
This recipe will give you a stack of tasty crepes. I normally make the amount I need, and refrigerate the rest for another day.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
I filled the one below with chocolate and vanilla ice cream and topped it with chocolate syrup, whipped cream, and cherries.
Disclaimer: You should use unsalted butter whenever you can–unless the recipe calls for salted butter. Unsalted butter will give you a better control of the salt flavor. Also, I don’t own a crepe pan so I use a 12″ round skillet.