Week 3 Crepes:

Basic Crepes

Ingredients

·         1 cup all-purpose flour

·         2 eggs

·         1/2 cup milk

·         1/2 cup water

·         1/4 teaspoon salt

·         2 tablespoons butter, melted

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Gluten-Free Crepes

1 cup rice flour
1 tsp sugar
1/4 tsp salt
2 eggs
1 cup milk
1 Tblsp. butter, melted

Combined sifted flour, sugar, and salt. Add eggs one at a time, beating well after each addition. Add enough milk to make a thin batter (I used the whole cup). Beat until smooth. Stir in melted butter. Pour some batter into a lightly greased skillet and flip once top begins to bubble. Fill with fruit and whipped cream/ heated chocolate or spread with jam and roll up. No matter how you fill it, be sure to sprinkle top with powdered sugar.