Recipe | Tender Crepes

by Kim on June 4, 2012

Learn to cook – TRY NEW THINGS – learn from your mistakes, be fearless, and above all have fun.

Julia Child
My Life in France

I use to hold the false assumption that crepes were really hard to make! After eating them at a friend’s house, I decided to give them a try. And I’m so glad I did. They are not so difficult to whip up and have quickly become a family favorite!

We love to fill them with yogurt and fruit for an inexpensive dinner.

Recipe (from Julia’s Kitchen Wisdom by Julia Child):

1 c all-purpose flour
2/3 c cold milk
2/3 c water
3 large eggs
1/4 t salt
3 tbsp melted butter, plus more for brushing pan

Mix all ingredients together in a blender. Refrigerate for 30 minutes or more. This allows the flour particles to absorb the liquid, making for a tender crepe. Heat a nonstick frying pan with bottom diameter 5 to 8 inches until drops of water dance on it; brush lightly with butter. Pour in 2 to 3 tablespoons of batter and tilt the pan in all directions to cover bottom evenly. Cook about 1 minute, or until browned on the bottom; turn and cook briefly on the other side. Cool on a rack as you continue with the rest. When thoroughly cool, stack and refrigerate extras for 2 days, or freeze for several days.