Crepe Recipe
Ingredients
- 4 eggs
- 1 ½ cups milk
- 1 cup water
- 2 cups flour
- 6 tablespoons melted butter
Directions
Combine ingredients in a blender, adding the flour and melted butter last. Once batter is smooth, refrigerate it anywhere from 1-48 hours.
Place a small non-stick pan on the burner at medium heat. Melt a thin coat of butter on the pan. Pour approximately 2 ounces of batter onto the center of the pan, tilting it until the batter is spread evenly. Flip when the top of the crepe is dry. Let the other side of the crepe cook for about 20 seconds, and then lay it on a flat surface to cool. Repeat these steps until the batter is all gone.
Crepes can be adorned with anything but the kitchen sink, but some common fillings are berries, jam, lemon juice, nutella, bananas, cheese and herbs. To top off the rolled crepe, dust it lightly with confectioners sugar.
*Recipe adapted from Alton Brown
Ruby Taylor is a senior, and is currently in her sixth semester on Communicator staff. She loves all living things with every ounce of her being... except she hates creepy crawly crustaceans. She works as a barista at Argus Farm Stop, Mock Trials (yes it’s a verb!) at CHS, and reads Reese Witherspoon’s book picks in her free time. She is an INFP and her favorite word is cozy. She is a Gemini, but if you really want to understand her, recognize that she is a Pisces moon. She loves rain and the arb and her friends and taro milk tea.
