Dinner Crepes

I recently tried making crepes from scratch, with some success! After burning a few, I figured out how to cook the batter thoroughly and then remove it from the pan in one piece!

Here is the crepe batter, which came together very easily! I had some problems with the flour not mixing in, but in the end the lumps did not make a difference in my final product. 



I pre-heated the pan and used non-stick cooking spray, which helped enormously!



The batter was very thin and spread out easily to make a nice, thin crepe.



Here are some of my finished crepes!

I ended up filling my crepes like tacos (not French, but delicious:-)) but dinner crepes can be filled with virtually anything!



Everyone who tried the final product enjoyed them!

Serves 6

Ingredients:

1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp salt 2 tbs butter, melted Preparation:

 

 

 

1.	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.
2.	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.
3.	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. Credit to: www.allrecipes.com