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Instructions |
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In a blender, combine all of the ingredients and pulse for 10
seconds. Place the crepe batter in the refrigerator for 1 hour. This
allows the bubbles to subside so the crepes will be less likely to
tear during cooking. The batter will keep for up to 48 hours.
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Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of
batter into the center of the pan and swirl to spread evenly. Cook
for 30 seconds and flip. Cook for another 10 seconds and
remove to the cutting board. Lay them out flat so they can cool.
Continue until all batter is gone. After they have cooled you can
stack them and store in sealable plastic bags in the refrigerator
for several days or in the freezer for up to two months. When
using frozen crepes, thaw on a rack before gently peeling apart.
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Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped
fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla
extract and 2 tablespoons of your favorite liqueur to the egg
mixture.
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Originally Submitted
4/29/2011
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