I don’t know who this Jenny is…but if the crepes are this easy to make her last name might as well be Craig. I just bought a crepe pan so we’re giving these a whirl. I think you could also make these in a small saute pan.
There is a small crepe shop that just opened downtown. They serve them savory like omelets, sweet with bananas and Nutella, and cheesy with different cheeses.
Remember these aren’t like an omelet where you can pile on the fillings. Play around with your toppings and stuffings. The place downtown is a big fan of throwing in spinach or basil leaves. You can serve them rolled up or somewhat open-faced with the edges folded over to hide the filling.
1 c. cold water
1 c. milk
1/2 tsp. salt
2 c. flour
Makes 18 crepes. Fill with desired filling. These crepes freeze well to keep on hand for unexpected company.
If you’re making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they’ll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it’s sometimes okay if people eat them as they are served. Third, it’s not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.
Don’t worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren’t thin enough. Crepes don’t need to be perfectly thin, and they often aren’t. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.
You can make the batter a few hours or even a day in advance of when you make the crepes. If you let it sit for a long time you just need to whisk it for ten seconds or so, and it will be ready to use. I’ve kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.
Cooking tips with pictures: http://pages.cs.wisc.edu/~roy/Crepes/MakingCrepes.html