Baker’s Recipe: Classic Crepes

The Crêpe (or just crepe because it’s easier to type) is a very thin pancake the heralds from the great kingdom of France, best known for their wines and cheeses. It is an essential item in the baker’s cookbook for a single reason: they’re mighty impressive and easy to make. Nothing more than watered down pancake batter, the crepe is a master of illusion for it looks like much more of a challenge than it really is. The only special equipment needed for this adventure is a trusty, non-stick frying pan!

Crepes come in two varities: savory and sweet. This recipe is for the sweet kind of crepes that are often served at either breakfast or dessert.

Classic Crepes (Sweet)
Makes about 8 crepes, enough for 4 adventurers

1 cup all-purpose flour
2 eggs, room temperature
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons vegetable oil

1/2 teaspoon of vanilla extract
1/4 teaspoon of orange or lemon zest
2 tablespoons of sugar

Whatever you want for garnishes, like fresh fruit, cheese, whipped cream, powdered sugar, anything really. I love both strawberries and brie or Nutella (I advise against all three at once).

A large mixing bowl
A whisk
Measuring spoons
Measuring cups

A spatula (plastic kind for flipping)
A large, non-stick frying pan (the stronger the non-stick charm, the better)

1. In a large mixing bowl, whisk together the flour, sugar, oil, salt, zest and eggs.
2. Combine the water, milk and vanilla extract and mix it into the batter. The batter should be more liquidy than pancake or waffle batter.
3. Put a large, non-stick frying pan over medium heat. Pour approximately 1/4 of a cup into the pan, tilting it to get maximum coverage.
Cook the crepes for about two minutes on each side, or until brown spots begin to appear.
4. Stuff the crepes with fruits, berries, cheeses or whatever your band of adventurers desires.

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