The beautiful region of Brittany boasts a decadent list of local delicacies that draw residents and tourists alike to delight in the unique tastes of the area. One of the most well known dishes is crêpes. This type of very thin pancake usually made from wheat flour is traditionally served with cider. They are usually prepared with a variety of fillings. Below is a recipe for making crêpe so you can enjoy this French tradition in the comfort of your home. Feel free to add whatever filling you are in the mood for. Bon Appetit!
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crêpe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
- After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crêpes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
***This recipe was borrowed from Alton Brown on FoodNetwork.com http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html