Crepes

One of my nearest and dearest friends got me a crepe pan for my birthday. Apparently it's been something she's been meaning to get me since I fell in love with crepes on my visit with her in Aix-en-Provence during college. And I couldn't be happier to have it in my kitchen. A good crepe is heavy to provide even heat throughout, non-stick so you don't have to worry about your paper thin crepes breaking and wide enough to use a crepe spatula. Not an essential but definitely an excellent tool to help you make your crepes paper thin.


For the crepes

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

Combine all ingredients in a blender. Mix until smooth. Place in fridge for one hour to allow air bubbles to raise to the top of the mixture. Remove mixture from fridge and smooth out air bubbles.

Heat crepe pan to medium. Pour batter in crepe pan, smooth with crepe spatula, and let sit for 30 seconds. Flip crepe, allow to cook for 20 seconds. Continue with rest of batter until all crepes are made. Makes approximately 8 nine inch crepes.


For the filling

• 2 apples (cored, peeled and slice)
• 1 tbsp butter
• sugar and cinnamon to taste

Place butter in medium saucepan and melt over medium heat. Add apples and stir to coat. Add cinnamon and sugar to taste. Cook over medium heat, stirring occasionally, until apples are tender.