Wednesday, June 22, 2011
2 large eggs
1 c milk
1/3 c water
1 cup all purpose flour (preferably bleached)
2 Tbl sugar
1 tsp vanilla extract
2 Tbl melted butter plus 2-3 teaspoons for coating the pan
In blender or food processor blend all ingredients (minus butter for pan) until smooth. Let sit covered in fridge for at least 1 hour (longer if you can)
Gently stir batter if separated. Heat a 6-7" non-stick crepe pan over medium high heat until hot. Wipe pan gently with butter coating the surface. Pour in 2-3 Tbl of batter and tilt/roll the pan to distribute batter into a thin circle. Cook until almost dry on top and lightly brown on edges- about 1 minute. Loosen edges with a spatula and flip over. Cook other side for about 15-30 seconds until lightly browned. Repeat with remaining batter.
You can have these for breakfast with fresh fruit or as a dessert with ice cream or other sweet filling...
You can slip into ziplock and refrigerate for up to 3 days or freeze up to 2 months.