Christmas Crepes

December 25, 2017

1 c. all-purpose flour

2 eggs

1/2 c. milk

1/2 c. water

1/4 t. salt

2 T. butter, melted

 

In a large mixing bowl, whisk together the flour and the eggs.

Gradually add in the milk and water, stirring to combine.

Add salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat.

Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.

Tilt the pan with a circular motion (or use a T-shaped wooden crepe spreader) so that the batter coats the surface evenly.

Cook the crepe for about two minutes, until the bottom is lightly brown.

Loosen with a spatula, turn, and cook the other side.

Serve hot with whipped cream and fruit slices of your choice.

Maple syrup and berry preserves also go well with Christmas crepes.

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