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
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
- 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.
- 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.
- 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.
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