How to Make Crepes

Crepes are thin, light French sort of "pancakes" that closely resemble tortillas, yet they taste nothing alike and take a basis of only 5 ingrediants.

Crepes take 5 basic ingrediants that any good bakery chef should have inside the house. Some variations, listed below, can be made to desirably change the flavor. I made desert crepes.

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter

 Variations:

Desert Crepes -
2 TBSP
1 1/2 tsp

Meal Crepes -
1/4 Tsp Salt
1/8-1/4 cup desired dried product(dried tomato, herbs, etc.)

The next step is to simply add every flavor and ingrediant into the blender, and well...blend.

Unfortunatelly, the crepes can NOT be used straight away, and need to be refrigerated for at least one hour before being used, to let bubbles in the mixture even out and for the flavor to melodise together.

Lubricate a non-stick pan with butter for better browning and put it onto a stove at mid-heat. When the pan has fully heated, start adding small amounts of dough and cook it just like a pancake. Although cooking times will vary depending on humidity and altitude, the crepe should be ready to flip easily within a minute, although you can get the timing correct. Flip and cook just until the other side sets, then place it onto a plate and add a paper towel between every to every other peice(to avoid mushiness caused by moisture)

Enjoy!


Fillings:
    Although many people discuss fancy toppings for crepes, my favorite are peanut butter or jam and butter, but crepes are also good with maple syrup, lemon, and just plain sugar(or sugar and lemons :D)but thats what desert crepes are for.