Crepes

For New Year's Eve I made crepes for the family and I thought I would share the recipe - it is the best crepe recipe I've found... it works every time - the first one isn't even a write off like most batters.

Crepes

Recipe courtesy Alton Brown
Prep Time: 5 min Inactive Prep Time: 1 min Cook Time: 20 min Level:
Intermediate
Serves: 17 to 22 crepes Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. 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.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Here is one of my "specialty" recipes - I just made these up on the fly, so if anyone was there and wants to correct, feel free - I'll try to post some more later.
 
Philly Steak Crepe
Crepe mix
2 slices Roast Beef
1 slice swiss cheese (halved)
sauteed mushrooms
sauteed bell peppers
sauteed sweet onion
Garlic Cheese Sauce
          1 tsp beef boullion
          1 clove garlic (minced/pressed)
          4 Tbsp butter
          2 heaping Tbsp flour
          1 Cup milk
          1/2 - 1 C white chedder cheese
 
 
Before making crepes make Garlic Cheese Sauce.  Put butter, garlic and boullion in small sauce pan and saute over medium heat until brown.  Add flour and stir until completely mixed.  Add milk and stir.  Add cheese gradually and stir until melted.
 
After flipping the crepe for the first time, put sliced cheese on crepe that is still in pan.  Then put roast beef, peppers, onion, mushrooms.  Fold crepe and allow cheese to melt.  Remove from pan (that's the tricky part! - use a big flat spatula or flip it onto a plate) - Top with Garlic Cheese Sauce.