Crepes, Easy-to-Make

I've watched chefs making savory or sweet variations over the years, but my observation is the reach of my knowledge. After applying a bit of logic with what I've seen, I made a batch of these Easy-to-Make Crepes. The first one tasted as I imagined and how I remembered. Success!! I stuffed one with chicken and kale that I sautéed, spiced, and combined with a touch of ricotta. I made another brimming with sweetened sliced apples softened in butter, sugar, and cinnamon. An impressive treat for those who love to eat, without a complicated set of steps to do it well. Enjoy!!

Ingredients

Servings: 4 large or 8 medium

Prep Time: ~10min

2 Eggs

1 Cup Milk, Nonfat

3/4 Cup Water

3 Tbsp Butter, Unsalted, Melted

1/4 Tsp Salt

1 Cup Flour, All-Purpose, Sifted

Mix the ingredients in consecutive order until batter is smooth. Heat skillet to medium and grease (cooking spray is fine). Using a measuring cup (1/4-1/2), pour batter into the shape of a circle by working from the outside of the circle to the middle. Raise heat to medium-high and cook crepe for about 3 minutes on one side. Flip crepe using a spatula (or a fancy hand toss) and cook 1-2 minutes once flipped.

Note - Makes 4 crepes, 10-12" in size, or 8 crepes 6 to 8" in size; also, a gas range and a 14" pan were used for these crepes - different pans sizes and heating may require different cook times.



Stuff: Use a filling of your choosing! If filling is prepared, spread it into the shape of a rectangle in the center of a cooked crepe. Fold the crepe over the narrow sides of the rectangle. Fold the remaining two sides over the wide part of the crepe. Turn over onto a serving dish. If not serving immediately, turn onto a cookie sheet to warm up before serving.