Growing up, Pappy's crepes were always a special treat. Warm crepes topped with butter and sugar, we would scarf them down, we loved them! Pappy always told us that his "secret" was to use half milk and half water in the batter. He garnered tons of compliments even from the locals while he was living in France for his mission. Who am I to argue with that kind of success?
Pappy's Crepes
1/2 cup milk
1/2 cup water
2 large eggs
1/4 cup melted butter 'or' avacado oil 'or' melted coconut oil
1/4 tsp. salt
1 cup all-purpose flour
Place al ingredients in a blender. Cover and process until smooth. Scrape any dry spots of flour from the sides and process until smooth. For best results, let batter rest in the fridge for about 1 - 2 hours and up to 5 days. 'OR' You can cook the crepe batter without letting it rest and still have good results too.
Heat a 10-inch nonstick skillet over medium heat. Lightly grease skillet. Pour about 1/4 - 1/3 cup batter into heated pan and swirl until entire pan bottom is coated. Place pan back onto heat and cook a minute or two until crepe is set. Flip and cook the other side 60 - 90 seconds more.
Repeat with rest of the batter. Place cooked crepes on a plate or rack. Stack cooked crepes on top of each other as you cook them. Serve them warm, brushed with melted butter and sprinkled with sugar, or fill crepes as desired. The crepe batter can be kept in the fridge, covered, up to 5 days.
