Seven Simple Ingredients
Is there anything better than breakfast-for-dinner? I mean really?!
I am so excited to cook for friends tomorrow evening. The welcome addition of crepes into my life has made this even better since you can make the crepe batter up to 24 hours before actually using it. According to my crepes research it needs to sit in the fridge for at least a couple of hours for the flour and eggs to properly gel. So making it the night before not only takes away half of the work the day of, it also makes it actually work better! Amazing.
I love that this recipe only calls for 7 little ingredients (and at least two of those you could totally skip). I’ve made it before with out the maple syrup or the vanilla and they came out fine, though it is obviously not as sweet.
To the left is a picture of the tidy little prep table at the beginning of the evening. Do not be fooled by the illusion of neatness. I did in fact make a horrid mess with these simple ingredients. Trust me, Dan goes above and beyond in keeping up with the dishes after I ‘create’ our meals.
This recipe comes from the book “Crepes, Sweet and Savory Recipes for the Home Cook” by Lou Seibert Pappas. I did cut down the amount of sugar from 2 tablespoons of white sugar to 1 tablespoon of maple syrup and it is still plenty sweet.
Forthy Crepe Batter
It is super simple and goes like this:
- 2 eggs
- 1 cup milk
- 1/3 cup water
- 1 cup flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 tablespoons melted butter
I put all the ingredients in to my trusty blender then fit the lid on carefully and blend away! After a few minutes it gets all light and frothy like the picture to the right. Then I just pop it in the fridge until it’s time to pour ’em on the crepe pan. I’ll post part two of this adventure tomorrow eve. I think I’m making cheese blintzes.
Any other suggestions? I’d love to hear your ideas!