I made these crepes last week when my sister was in town. We couldn't get a very good shot of them, but boy they were delicious! The batter comes together really easily, and the crepes were also quite easy to cook--they didn't fall apart or rip like others I've made in the past. I could imagine lots of toppings on these, but really, nothing is better than fresh fruit and whipped cream. Triple yum!
Delicious Crepes (adapted from Luscious Lemon Desserts by Lori Longbottom)
1 c flour
1 large egg, lightly beaten
3/4 c milk
1/2 c water
1. Whisk together flour and salt in a medium bowl. Make a well in the center and add the egg. Gradually whisk in the milk and water until blended. Let rest at room temperature for 1 hour or chill in the fridge for up to 24 hours.
2. Coat a crepe pan or a 6 inch nonstick skillet with a thin layer of butter and heat over medium high heat. Pour in 2 T of the batter and tilt to spraed the batter evenly. Cook both sides until medium brown. The crepes do not stick together, so you can just pile them up on a plate until ready to eat. We liked ours with fresh nectarine slices, raspberries, and whipped cream.