The proper crepe ...

The proper crepe ...

Recently ... I had the opportunity to make crepes for a group of alternative high school students ... it went well ... there is nothing like impressing the difficult to impress ...

So, here is the deal. I watched the very, very awful movie "Talladega Nights" last Summer. One of the few redeeming qualities of the movie, and definitely an unintended consequence of attending the film, was that I decided to try and make crepes ... I found a simple recipe online and went for it ... the kids love them ... actually, so does Lorrie ...

1 Cup Flour
1/2 Cup Milk
1/2 Cup Water
1/4 TSP Salt
4 Eggs
2 TBSP Melted Butter
(us a 1/4 Cup of mix per crepe, a minute or so on each side, heating on medium to medium high in melted butter)

It is important to melt the butter as it blends in smoother.
It is important to blend the mix on the highest setting for at least a minute and to scrape the sides and then blend again for a bit.
It is best to let the concoction sit overnight.
It is best to let the pan heat first and then let the butter become brown prior to pouring in the mix.
It is best to swirl the pan on the first side to keep the crepe from clumping.
It is best to use real butter.
It is best to use 2 Percent or Whole Milk.

Trust me on this ...