When I was in grad school, I decided I was going to learn how to make crepes on a whim. I figured it would be something quirky that guys would remember about me years later -- remember that girl who made crepes? I wonder what she is up to now...
The hubby and I recently had the opportunity to stay over night at a local beach hotel. It was a much needed getaway, and we got to explore an area that neither of us had visited before. The next morning, we ate at a local crepe place.
Do you remember when I used to make crepes? I asked.
He didn't. Granted, I think I only made them for him once or twice. After all -- I knew early on that I had this one -- hook, line and sinker. I still think the crepes had something to do with it :)
1 c. all purpose flour
1 tbls. sugar
1/4 tsp. salt
1 1/2 c. milk
3 tbls. butter, melted
1. In a blender or food processor, combine all ingredients. Blend about 30 seconds.
2. Let batter sit 15 minutes
3. Heat nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 c. batter to pan and tilt pan to evenly distribute batter to a thin layer. Cook 2 minutes.
4. Loosen edges of crepe with rubber spatula and flip. Cook one more minute.
5. Remove crepe from pan and fold over sweet or savory toppings.