This is one of the more basic batters for crepes, but whe you don’t have a lot on hand and you want a crepe, it does the job!

• 2 eggs
• 2 cups flour (Wondra is recommended, but any will work)
• 2 cups water (we often do 1/2 milk)
• 2 Tbsp. melted butter
• 2 Tbsp. sugar
• 1 Tbsp. vanilla extract

Combine ingredients in a blender and blend for 3-5 minutes, or until very well blended and frothy.

Let it sit for 20 minutes to 1 hour.

Over med-high heat, warm up a crepe pan or 10″ fry pan and add 1 Tbsp butter.  Pour about 1/2 cup of batter in and swirl it around the sides and bottom of the pan.  Let it sit until the sides begin to pull away from the pan.  At this point I flip the crepe, but some say that “isn’t proper”.

The crepe should slide out of the pan easily.

Fill with your choice of fruits, chocolate sauce, whipped cream, nutella & bananas, etc, or go the savory route with an egg crepe (just a whipped egg made in the same way), caramelized onions and sauteed mushrooms, salsa and cheese, etc.

The basic crepe is a wonderful canvas upon which to add a variety of flavors.  Make up a bunch and freeze or refrigerate them for later!

So good…

Tags: basic crepes, crepe, french crepes

This entry was posted on Saturday, June 6th, 2009 at 5:10 pm and is filed under breakfast, brunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.