All-Purpose Crêpes

Name: All-Purpose Crêpes
Yield: for about twenty 5-inch or ten 8-inch crêpes
Ingredients: 1 cup instant-blending flour or all-purpose flour, scooped and leveled (see page 97); 2/3 cup cold milk; 2/3 cup cold water; 3 “large” eggs; 1/4 tsp salt; 3 Tbs melted butter, plus more for brushing on pan

January 24, 2012

Crêpes are easy indeed to make and are a most useful resource for simple but dressy main courses and desserts. What is helpful, too, is that you can make a good number while you are at it and freeze the extras, ready almost at once for many a quick meal.

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