Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds.
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 cup water
1 tablespoon butter, melted
4 large eggs
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender; process until combined. Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hour.
Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
Place crepe on a towel; cool completely. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
I never made crepes before because I thought it was going to be to hard and break but this recipe was great and easy--I was surprised on how easy they were to make and they did not break and folded easily. I loved the filling it made a great breakfast and my family loved it.
Very good. I agree that they hold together really well as thin as they are. Letting the batter stand for an hour must make a difference. I made half the recipe and used 1/2 tablespoon of oil instead of butter. I got about 18 8 inch crepes from the batter.
Outstanding! I was pleasantly surprised at how easy these were to make! I watched a Swedish friend make these last weekend (she called them Swedish pancakes); she would fold them in quarters after removing from the pan. It was easy to later unfold, fill, and roll. I served these for a Father's day brunch with strawberries, blueberries, plain nonfat Greek yogurt (sweetened with agave and flavored with vanilla extract) and sprinkled rolled crepe with powdered sugar. My family raved! I will make these again and try other fillings. I used nonfat milk in place of the 2% milk and water.
This is a great - GREAT - crepe recipe. I used to avoid making crepes as they would invariably tear, be un-flippable and have to be handled very delicately; now I can make them with confidence, and - as the recipe title states - make them the night before or freeze them, and whip up a quick, elegant breakfast with a variety of fillings and toppings. This is the only crepe recipe I use and will ever use, unless someone comes up with one even better - which would be very difficult.
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