None of the Right Materials

Crepes ares are one of the simplest things to make that everyone thinks is difficult. They are basically really thin pancakes and are only slightly harder to flip. I ran a crepe making workshop at school today and people were able to jump right in. This is the basic crepe recipe from Allrecipes, though it is similar to one I used to use from a gourmet cookbook back home. You can put sugar and vanilla in them, though I prefer mine without. Serve with fruit, whip cream and melted chocolate. There are also savory recipes. Check out some of VeganYumYum’s ideas. I edited the instructions more for this recipe.

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

1. In a large mixing bowl, whisk together egg, milk, water, and butter. Add in the flour and salt and beat until smooth. You may want to add in a little extra milk depending on the consistency. You want the batter to be thin, but not soupy.
2. Heat the pan at medium or medium high heat. I prefer medium.  Lightly grease the pan, preferably with Pam. 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.