Crepes

One of my favorite memories from college is going to Rockridge and hanging out with Gourmandette T at a place called the Crepevine. There, they served some of the best salads I’ve ever eaten and a orange concoction made from a blend of carrot, orange, and other juices. They didn’t skimp on portions either- salads could easily feed two, or just one of me. The crepes weren’t bad either. This is my tribute to fun times at the Crepevine. I love Nutella on crepes and sometimes I spread Nutella and raspberry preserves all over them. It becomes more like a dessert with the Nutella and preserves, but sometimes I need some motivation to get me out of bed in the mornings and a sweet breakfast perks me right up. That and some coffee. This recipe comes from the Food Network’s Alton Brown. Sometimes I halve the recipe, but you can also layer prepared crepes between pieces of wax paper and store them in the freezer.

Ingredients:

2 large eggs

1 c. all-purpose flour

3 T. melted butter, cooled

3/4 c. milk

1/2 c. water (or you could use all milk)

Possible additions: 2-1/2 T. sugar (definitely do this if you want sweet crepes), 1 tsp. vanilla, 2 T. liquer to the batter (or to taste)

Directions:

Combine all ingredients in a blender, pulse 10 seconds (or whisk everything in a bowl). Refrigerate for 1 hour.

Heat a small non-stick pan on medium heat. Add butter to coat. Pour half of a 1/4 c. measuring cup with the batter in the pan, swirl. Cook about 30 seconds and flip. Cook another 10 seconds, remove from pan. Continue with rest. Enjoy!