Love pancakes but looking to mix it up a bit? Try crepes! These are easy, fun, and fancy enough to serve for special company. You can fill crepes with just about anything from peanutbutter to sauted chicken and creamy mushrooms.
Makes 8-10 crepes
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
** If you are having a hard time turning the crepe in your single pan pull out another one- I like to use my square griddle pan. Once the crepe is browned on the bottom loosen it on one side then flip the crepe pan upside-down over the griddle pan and the crepe should fall nice and flat onto the hot griddle pan. I do this because it is easy and it speeds up crepe production.
For a nice smooth breakfast crepe try this filling and topping combo:
Sweetened Ricotta Filling
1 c. part skim ricotta cheese
4 T. powdered Sugar
1½ t. vanilla
Spiced Blueberry Topping
1 c. water
¾ c. sugar
1 c. blueberries
1 t. butter
1 t. lemon juice
½ t. vanilla
¼ t. scant nutmeg
Combine water and sugar in a small pot, boil until dissolved. Add blueberries and other ingredients, return to a boil. Reduce heat and cook until berries pop (4 minutes more).
