Here is my recipe for crepe batter; I've had it kicking around so long I really have no idea where it came from.
Crepe Batter2 cups flour
3/4 tsp salt
2 tsp sugar
1 cup milk
1 cup water
I used to beat all this together with a whisk, but nowadays I use my Ninja blender to mix it. I think the most important part of making good crepes is to cool the batter. I've had this batch sitting in the fridge overnight.
I used to have a proper crepe pan to fry them but now I use a small fry pan. Melt a little butter or margarine and use about 1/3 cup of batter for each crepe. They need a little more time on the first side. I use medium heat and watch for when they start to look 'set' and then lift to see if some brown spots are forming on the bottom. Then I flip them and sometimes I use my fingers (Mommy hands!) to help with that. Like any pancake the most time is in the flipping and as well, they look prettier as you keep making them.
I stack them between wax paper and they can be frozen like this in zip lock plastic bags. But I try to use them as soon as possible because they lose flavour if frozen too long.
The chopped vegetables are for my pot of pea soup I just started. One of the benefits of leftover holiday ham.
These are so versatile; any kind of filling will do. I used a little chopped fruit...peach and grapes that I heated with a little butter; yes, that is whipped cream on the top. But I figured it was still technically Christmas, sooo