Success is measured in many different ways. For some, its getting a promotion or doing well on an exam. For me today, it's realizing I have mastered making the perfect crepe. Thin, even and just a tad crispy... Perfection. I especially find this to be such a great thing because it opens up so many possibilities for thousands of recipes both sweet and savory. I tried once about 4 years ago to make crepes in a nonstick skillet because I heard that would work just fine. Not for me. There wasn't a good consistency and I couldn't get them to flip well. So I have to say, I have just started my crepe adventures, but I think the pan is key. I bought my Berndes crepe pan at Bering's in Houston, but the same pan can be found here on their website. I messed up only two before I started making decent looking crepes. At some point in the future, I will try again on the nonstick skillet and see if I can get the same results. I have posted the basic crepe batter recipe I used and will be back with alot more recipes and tips on this matter. Some recipes say that you can whisk the ingredients together, but I have found that the blender yields the best results with the batter.
Basic Crepe Batter*
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
*batter must be made at least an hour before crepes are made to help the batter lose its bubbles and cook more consistently
Step by Step
1. Combine all ingredients in a blender & pulse for 10 seconds.
2. Place crepe batter in the refrigerator for 1 hour.
3. Heat a crepe pan over medium heat and spray nonstick cooking spray on entire pan.
(on my electric oven, the perfect heat comes when the dial is on 4)
4. Pour 1/4 cup of the batter on the middle of the pan and quickly swirl to spread evenly on entire pan.
5. Cook for approximately 45 seconds to a minute and check with spatula... If it lifts easily without tearing, you are ready to flip.
6. Flip on other side and cook till batter is golden brown and is lightly crispy... about 30 seconds
7. Best if filled and served immediately, but can be warmed in oven while the rest is made.