Aww…*Crêpe*!

Excuse my French.

I feel like avoiding the world but love preparing sweet, lemon-y foods, so crêpes it is! Crepes are the best bought off of street corners in Paris, but, being both classy & delicious, one can’t go wrong making them on your own.  I’ve seen a few recipes for an incredibly runny egg batter but I stole a more forgiving recipe from Alton Brown. I’ll experiment with others later on.

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter

This is basically no work to create as all of the art is in the flipping. Mix everything together; the batter should be homogeneous and without air bubbles. I used a blender for the mixing and refrigerated the batter overnight to allow it to settle. Reduced the air bubbles allows for easier flipping without any ripping.

I added two tablespoons of sugar, a teaspoon of Vanilla & a dash of Lemon Extract to turn my concoction into more of a dessert dish. The batter smelled strong, but the flavoring was just about perfect; distinctly lemon without overpowering any toppings.

Coat a small pan in non-stick spray or butter and drizzle a thin coating of batter into the pan.  (Thin crêpes tend to taste better, cook faster & you get more of them. Win.)  The outer edge of the crêpe will cook faster than in middle; after ~60 seconds, the batter should change from a light, runny consistency to a darker, solid state. The cooked portion will keep its form enough to allow you to flip the crêpe without too much disaster…

Add a topping, roll them up and enjoy. Alternatively, terribly crass, very hungry people, like me, also enjoy eating them plain.  Yarrr.