Crepes

In preparation for Saturday night's dinner party, we all attempted to make crepes. The theme for Saturday is "Cooking Around the World: France" and we're going to have ratatouille and crepes. 

The crepes actually came out pretty well, the first one was a little thick and burnt but we soon caught the hang of it.  We made our test-run crepes plain and didn't put any toppings on them. But afterall, it was just a test run.  

Did I mention that Sarah was back from Germany? 

I love cast-iron pans

Okay, so it got a little burnt...

Ten Wonderful Crepes 

You'll need: 

• 2 1/2 cups flour, sifted
• 5 eggs
• 1 1/4 cups milk 
• 1 1/4 cups water 
• 1/2 tsp salt 
• 1/4 cup butter and some to coat the skillet 

Directions: 

1.    In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.