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Crepes (

Growing up we had many foreign exchange students. My favorite ones ( well the ones I can remember) were from France. Mom was always trying to make them feel at home so we made food they liked. The one food I remember making with the exchange students were Crepes. I still love them all these years later.

There is sooo many things you can do with crepes. There is the basic crepe with butter and powdered sugar, crepes with maple syrup, fruit covered crepes my favorite, you can spread nutella on them, put sausage and eggs on them etc.

  • 2 large eggs

  • 3/4 cup milk

  • 1/2 cup water

  • 1 cup flour

  • 3 tablespoons melted butter

  • Butter, for coating the pan

  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

    Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store into sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

    When I make crepes I set everything out and just let the kids pick there own toppings they think that's pretty cool. I hope your family can enjoy this meal together too!

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