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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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The blender makes this super easy, kids can blend it, you fry it! Create your own toppings for endless possibilities. Ingredients:
2 large eggs |
3/4 cup milk |
1/2 cup water |
1 cup flour |
3 tablespoons melted butter (cooled) |
2-1/2 tablespoons sugar |
1 teaspoon vanilla |
solid stick of butter (for coating pan) |
Directions:
1. In a blender, combine all of the ingredients and pulse for 10 seconds.
2. (Optional) Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
3. Heat a small non-stick pan over medium-high.
4. Coat with butter.
5. Pour about an ounce of batter into the center of the pan and immediately swirl to spread evenly.
6. Cook for 30 seconds or until edges look dry, and flip.
7. Cook for another 10-30 seconds then remove to cutting board to cool.
8. Continue with rest of batter.
9. After they have cooled you can stack and store in sealable plastic bags in fridge for several days or freezer for 2 months.
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