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