Today is the last week of our Pancake Passport series, and Chef Sarah is going to show us how to make a crepe, a pancake from France. Crepes are very thin and can be filled with both sweet or savory fillings. Chef Sarah reminds us all to have fun in the kitchen and to be creative!
Basic Crepes
Yield 12 10-inch crepes
Ingredients
1 ½ cup all purpose flour
3 eggs
¾ cup milk
¾ cup water
½ teaspoon salt
3 Tablespoons butter, melted
Preparation
- In a large mixing bowl, whisk together the eggs and the milk. Gradually add in the flour 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. Quickly 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 with a variety of fillings.
