Crepe is the French word for a paper thin pancake. It can be made from sweet or savory batters with a variety of flours.
16 (6 inch) or 10 (9 inch) crepes
Milk 1 cup
Water 1/3 cup
Flour, AP 1 cup
Salt 1/4 teaspoon
Butter, melted 2 tablespoons
Pan coating: Butter 3 teaspoons
Add 1/4 cup fresh tarragon, marjoram, chives, basil or parsley to batter when blending.
Sundried Tomato Crepes:
Add 1/4 cup minced sundried tomatoes to batter while blending.
Whole Wheat Crepes:
Replace flour with 1 cup whole wheat flour.
Replace flour with 2/3 cup all-purpose flour & 2/3 cup Buckwheat flour.
Garbanzo Flour Crepes:
Replace flour with 2/3 cup all-purpose flour & 2/3 cup Garbanzo flour.
Corn Flour Crepes:
Replace flour with 2/3 cup all-purpose flour & 2/3 cup corn flour.
Replace flour with 1 cup cornstarch and 1/8 teaspoon baking soda.
Chestnut – Garbanzo Flour Crepes:
Replace flour with 2/3 cup garbanzo flour & 1/2 cup Chestnut flour.
Blend all ingredients until smooth. Use blender, food processor or whisk. (Over blending will create a foamy mixture.) Cover and refrigerate at least 1 hour, up to 24 hours. (Flour will absorb the liquid and foam will dissipate.)
Heat nonstick crepe pan over medium heat until hot.
Coat pan lightly with butter. (3 teaspoons.)
Pour 2 to 3 tablespoons of batter on pan, tilt and rotate to coat.
Cook until almost dry on top & light brown on the edges (~1 minute). Flip over with spatula and cook additional 15 seconds until light brown.
Stack crepes as they are cooked.
Cover with foil and keep warm in oven if to be used immediately.
Or seal in plastic bags & refrigerate for later use. (3 days refrigerated, 2 months frozen.)