Friday's Meal: Crepes

Chef Van Ely with Central Market helps celebrate Bastille Day by making the versatile crepe.

The recipe is as follows:

•    Prep Time 10 minutes
•    Cook Time 20 minutes

Ingredients

•    1 cup all-purpose flour
•     2 eggs
•     1/2 cup milk
•     1/2 cup water
•     1/4 teaspoon salt
•    2 tablespoons butter, melted

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.

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