Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1/2 to 3/4 cup milk (any type skim to whole)
  • 1/3 cup water
  • 1 cup all purpose flour
  • pinch of salt
  • 3 tablespoons melted butter

Instruction

  • Combine all ingredients in a blender and pulse 10-12 times.
  • At this point, batter may be stored in fridge for up to two days.
  • Refrigerate batter for one hour if time allows, but not necessary! Refrigerating will allow the batter to thicken a bit and produce a crepe that is easier to handle.
  • Heat a crepe pan* or small pan (6-8 inch) coated with teflon over medium high heat. Once the pan is heated, spray with non stick cooking spray or drop a small amount of butter into the pan and coat the pan evenly. Pour just enough batter into the pan to coat the bottom of the pan. Tip the pan until batter is evenly distributed. If the pan is heated properly, the batter should cook quickly. After about 20-30 seconds flip the crepe and cook on the opposite side. Cook for about another 20 seconds and remove to a paper towel-lined plate. Continue to cook the crepes until all of the batter is cooked. Stagger the crepes on the paper towel so they cool and the paper towel absorbs the moisture from the cooked crepes.
  • To serve, roll up fresh fruit in crepes and top with sweetened whipped cream and more fresh fruit.
  • See other topping ideas below.