Featured Recipe: Crêpe Night!
Recipe type: Dessert
  • ½ cup all-purpose flour
  • ½ cup milk
  • ¼ lukewarm water
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted (I use salted, whatever)
  • 1½ tablespoons sugar
  • Pinch of salt
  1. Blend until smooth. Refrigerate 30 mins or up to 2 days. (for savory crêpes, cut the sugar, do ½ t salt)
  2. Cook as directed for crêpes (nonstick or seaesoned crêpe pan, medium heat, butter the pan, about 2 T of batter per crêpe, butter pan between each crêpe). The technique takes some practice – I would read up on it in a cookbook for some pointers if you’ve never done it.
Recipe by This Week for Dinner at https://thisweekfordinner.com/featured-recipe-crepe-night/