French Crêpe

A crêpe (English pronunciation: /ˈkreɪp/, French: [kʀɛp]; Breton: krampouezhenn) is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.

Ingredients

• • 1 cup all-purpose flour

  • 2 eggs

  • 1/2 cup milk

  • 1/2 cup water

  • 1/4 teaspoon salt

  • 2 tablespoons butter, melted

Directions

• 1. In a large mixing bowl, whisk together the flour and the eggs. 

  2. Gradually add in the milk and water, stirring to combine.

  3. Add the salt and butter; beat until smooth.

  4. Heat a lightly oiled griddle or frying pan over medium high heat.

  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.

  6. Tilt the pan with a circular motion so that the batter coats the surface evenly.

  7. Cook the crepe for about 2 minutes, until the bottom is light brown.

  8. Loosen with a spatula, turn and cook the other side.

  9. Serve hot.