Crepes are one of those things that I always thought you had to go to a fancy restaurant and you could only eat for dessert. WRONG! I was wrong. They are so simple to make. Just as easy as making pancakes and waffles. You can put anything on the inside. We made some with Nutella and bananas, and strawberries and cream. They are so delicious. A few weeks ago we put ham and an egg in them fold up the sides and baked them. You really can put anything in them and they are always delicious.
Recipe Source: Martha Stewart Food Mag
1 cup All-Purpose Flour
1 Tablespoon Granulated Sugar
1/4 teaspoon Salt
1 1/2 cups Whole Milk
4 large Eggs
3 Tablespoons Butter, melted
1. Combine all ingredients in a blender. Puree until mixture is smooth and bubble form on top, about 30 seconds. Let batter sit at room temperature for at least 15 minutes, you can also refrigerate in an airtight container up to 1 day, whisk before using.
2. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to cover the bottom of the skillet. Cook until the underside of crepe is golden brown, about 2 minutes.
3. Loosen edge of the crepe with a rubber spatula, then use your fingertips and quickly flip. Cook for 1 more minute. Slide crepe out of the skillet and repeat with remaining batter. Re coat pan with butter if needed.