Thursday, December 22, 2011
Crepes have been a part of my families Christmas tradition since I was old enough to make them myself. Every Christmas Eve' we get together, I make the crepes, and everyone fills his or hers with the things that sound good to them. We like hot fudge, raspberry pie filling, lemon curd, or for my husband and brother-in-law, lemon juice and powdered sugar.
When you make these, bear in mind that the first crepe of the batch almost always needs to be thrown away. Call it a test crepe and don't feel bad about it. Other than that, crepes can be easy, fancy, and yummy. I hope you enjoy making these as much as you do eating them.
Prep Time: 1 hour Makes: 12
1/2 cup Water
3/4 cup Whole Milk
3 Tablespoons Butter, Melted
1 cup Flour
2 1/2 Tablespoons Sugar
1 Tablespoon Vanilla Extract
In a blender combine: eggs, water, milk butter, flour, sugar vanilla. Blend until just mixed, about 10 seconds.
Rest batter in refrigerator for at least 1 hour or up to 48 hours.
To make crepes place 1/4 cup of batter into a nonstick skillet or crepe pan, over medium heat, liberally greased with butter.
Cook for about 30 seconds on the first side and about 10 seconds on the second side.
Fill with toppings of choice.