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Savory Crepes




Source of Recipe


USA Today


List of Ingredients




2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
1/4 tsp. salt
3 Tbs. butter, melted (reserve 1 Tb. for coating the pan)


Recipe



In a blender or food processor, blend all ingredients except 1 Tb. butter until smooth. Cover and refrigerate for at least one hour or overnight.

Gently stir the batter if it has separated. Heat a 6- or 7-inch non-stick crepe or omelet pan over medium-high heat until hot. Coat the pan lightly with a bit of reserved butter, lift the pan from the heat and pour in 2-3 Tbs. of batter, tilting and rotating the pan to coat.

Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen edges with a metal spatula and flip the crepe over; cook this side for 15 seconds. Turn the crepe out onto a clean towel to cool.

Repeat, coating the pan with butter as needed and stacking the cooked crepes.

If serving immediately, cover with aluminum foil and put in a 200-degree oven. If serving later, wrap in plastic wrap and put in a zipper-lock bag. Refrigerate up to 3 days; freeze up to 2 months.

This recipe makes 16-18 crepes, 6 or 7 inches in diameter. It also allows for mistakes - and leftovers.