I think those dainty little paper-thin pancakes known as crepes (craps, crehpes, or craypes, depending on where you're located at the time) can be kind of intimidating to make, but I definitely feel very sophisticated when I order them at a restaurant.
If you have a good recipe and technique and the right kind of pan, they're actually not intimidating at all. For this batch, I was undeniably inspired by Mel's enchilada crepes--until I saw them, I never thought about stuffing a crepe with savory goo.
I opted to use a mixture of scrambled eggs, diced avocados, beans, and cheese, but the beauty of this kind of meal is that you can add whatever you like, whether it's strawberries and cream (yes, please) or tuna salad (no sir). Master crepe-making and you'll be cosmopolitan and unstoppable!
Makes 6 crepes
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
To make the crepes, combine the flour, eggs, milk, water, sugar, salt, and butter in a blender and process until the batter is smooth and slightly foamy, about 10-15 seconds.
Strain through a fine mesh sieve into another bowl and refrigerate for a minimum of 30 minutes, or preferably overnight.
Gently whisk the batter to recombine before using.
Lightly coat a medium (8- to 10-inch) nonstick skillet or crepe pan with unsalted butter and set over medium-high heat.
When the pan is hot, pour 1/4 cup of batter into the skillet.
Swirl the pan to evenly coat the bottom and sides, continuing to rotate until the batter is no longer running.
Set the pan back on the stovetop and cook until the bottom of the crepe is light golden brown, about one minute.
Using a silicone spatula, flip the crepe and continue to cook until done, about 15-30 seconds more.
Continue with the remaining batter, brushing the pan with additional butter if necessary.
Stuff with your filling of choice and eat on!