Crepes

Yesterday was French cooking day.  Obviously it was my cheat day.

When I was in high school, we would periodically have "crepe parties" it lieu of the constant pizza parties.  My French teacher would bring her crepe maker...an electrical appliance similar to a skillet but convex rather than concave.  Can you picture it?

Like that.  Anyway, so for years I thought that crepes were so difficult to make that you needed these sorts of crazy contraptions. 

Little did I know how remarkably easy it is to make them the normal way too.  (But maybe just difficult enough that high school me couldn't' have handled it.)

Anyway try it.  They're delicious, easy, and a great alternative to pancakes waffles french toast.  I put nutella and sometimes strawberries or bananas inside it, but you can also use egg and cheese and make them savory.  A no-lose situation really.

Crepes
(from allrecipes, Sara)


2 eggs
1/2 cup milk
1/2 cup water
2 Tbsp melted butter
1 cup flour
1/4 tsp salt 


Whisk together flour and salt.  In a separate bowl, mix together egg, milk, water.  Combine the two, stirring until combined.  Add melted butter and stir until smooth.


In a non-stick skillet over medium heat, pour 1/4c crepe batter, turning the skillet, working quickly, to distribute the batter into a thin circle.  Cook about 1 minute or 2 until the crepe is becoming solid. Flip, cook about 30 sec-1 minute.  Serve hot.