This recipe is from one of my old colleagues, Tad Mitchell.
This is a basic crepe recipe. You can use whole or soy milk if you want.
For savory crepes, do not use vanilla, cut down sugar to 1 Tbs and increase salt to 1/4 tsp.
Fill and top the crepes with whatever you like, perhaps some Ganache or Strawberries and Ricotta?
1 Tablespoon melted
Egg, Whole, Raw
Milk, Low Fat (1%)
click for a larger image
Sift and combine all the dry ingredients, then add in the milk and whisk to prevent lumps.
Add in the eggs and continue whisking until smooth, however do not beat the batter as you do not want to incorporate air bubbles into the eggs.
Add in the water and whisk until smooth.
Your batter should be pretty runny but smooth and it should not have too many bubbles.
Put the batter in the refrigerator while you prepare the range. This will also give any bubbles to work their way out.
Get ready to cook by preparing a small amount of oil or melted butter to brush your pans with. Also put your burners on medium heat and give them 5 minutes to heat up. This will insure that your pans are cooking correctly every time and you can adjust the heat as necessary. I started with my ranges set to 7, but after a few crepes, they were much more consistent at 4-5.
Here you can see I had two pans, one non-stick and one anodized aluminum. Once you've done a few crepes you will be able to do two at a time without a problem. Both pans worked fine, but flipping by hand was only possible in the non-stick.
Brush your hot pans with oil. Make sure you use a heat resistant brush as your pans will be pretty hot.
Using a ladel, pour about 2 oz. of the batter into the middle of your pan.
Immediately tilt your pan in a circular motion to spread the batter into a large circle.
Cook until the bottom is light brown. You can use a spatula or flipper to pull up the edge to look under.
Flip the crepe, either with a spatula or, if you want to be cool, flip it in the air. Here's a fun action image.