Lately, Sunday brunch around here has consisted of pancakes or French toast. I decided to shake things up and add crepes to the menu. They’re easy to make, can be done ahead of time and refrigerated. I topped them with yogurt, fruit, and a drizzle of maple syrup, it’s a perfect dish for a hot summer morning.
- 1 cup flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, melted
1. Combine all ingredients in a bowl and whisk until blended. Let the batter rest in the refrigerator for an hour.
2. Heat a shallow pan over medium heat (mine was 8″), brush surface with vegetable oil. Pour a scant 1/4 cup of batter into pan and tilt it so the batter covers the bottom.
3. When the top of the crepe looks dry, lift it with a silicone spatula to see if the underside is golden. If it is, flip the crepe and continue to cook for another 45 seconds. Repeat with remaining batter. Make 9 to 10 crepes.
