Sunday, October 24, 2010
Prep Time: 10 minutes | Cook Time: 10 minutes | Makes: About 6 crepes
1 cup milk
1/2 cup water
1 egg yolk
1 Tbsp. sugar
1/4 tsp. salt
1 cup all-purpose flour
1/4 cup (1/2 stick) butter, melted
Melted butter for brushing pan
1. Whisk milk, water, eggs, egg yolk, sugar and salt in medium bowl just until combined. Whisk in flour until smooth. Gently Whisk in 1/4 cup melted butter.
2. Brush 10-inch nonstick skillet lightly with melted butter; heat over medium-high heat until hot.
3. Lift skillet from heat and quickly pour in 1/3 cup crêpe batter, tilting and swirling pan to cover bottom evenly. Return pan to heat. Cook until bottom is light brown, about 60 seconds.
4. Carefully turn crêpe over in pan. Cook second side until light brown, about 30 seconds. Repeat to cook remaining batter, stacking crêpes on a plate with a piece of waxed paper between them.
Top crêpes with spreadable fruit, such as apricot or raspberry, fold into quarters, sprinkle with powdered sugar and serve warm.
Try other kid-friendly fillings, such as peanut butter and jelly, Nutella®, sliced strawberries and yogurt, bananas and cinnamon sugar, or warmed applesauce.