Crepes are a traditional food for Candelmas Day in many countries; thus this is National Crepe Day. Here’s an easy crepe recipe.
1 cup flour
½ cup milk
½ cup water
¼ tsp salt
2 T. butter, melted
Instructions: Whisk together the flour and eggs. Mix in he milk and water. Add salt and melted butter and beat this mixture until smooth. Heat a bit of oil in a skillet over medium high heat. Pour about ¼ cup of batter out for each crepe (unlike with pancakes where you can put several into the pan at the same time, you only want to make one crepe at a time). Tilt and turn the skillet in a circular motion so that a thin layer of batter covers and coats it evenly. A crepe will need about 2 minutes on the first side to cook and should come out lightly browned. Flip it over and cook on the second side – this will take only 30 seconds or so. Put on a plate and fill as desired.
Fillings can be as simple as things like ricotta cheese, berries (fresh or cooked with a bit of sugar and water to create some syrup), peaches, pears, pineapple (these can be fresh ones that have simply been cut up, canned ones warmed up and served with their juices/syrup, or fresh that like the berries, have been cooked with a little sugar/water to make a syrup for them), cooked apples, and much more. The addition of some nuts like slivered almonds or chopped walnuts can also be very nice and some powdered sugar sprinkled over the filled crepes is also delicious. Crepes don’t have to always be filled with sweet fillings though. They are a great way to use up leftovers like cooked chicken, turkey, or ham that has been cut up and cut up pieces of vegetables such as broccoli, carrots, and zucchini. Some cheese sauce over the top of these adds a nice touch.
For more information on Candelmas Day, see my post at my other blog Cyn’s Reality: http://cynsreality.wordpress.com/2010/02/03/candelmasgroundhog-day/