I have a new-found obsession with crepes and my crepe pan. They are so versatile, delicious, and much easier than you would think!
Crepes
1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup skim milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Add-ins like turkey, ham, veggies (or apples/cinnamon or bananas and chocolate for dessert!)
Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs with a mixer. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Fill each crepe with your add-ins and roll!
