As promised, here is another recipe to use with the Prickly Pear & Passion Fruit Curd from this week’s Kitchen Adventure. Crepes are very simple and incredibly versatile. Fill ‘em with jam, Nutella, curd, fresh fruit, pretty much anything you want. And of course you can make them into entrees by filling them with things like veggies, meat, tofu – but that’s no fun.
- 1 C flour
- 2 eggs
- 1/2 C milk
- 1/2 C water
- 1/4 t salt
- 2 T butter, melted
Whisk together flour and eggs. Slowly add in milk and water, stirring to combine. Add in salt and butter and mix well. Refrigerate batter for 1 hour.
Heat up a small lightly oiled skillet over medium-high heat. Once it’s warmed up, turn down to medium heat and pour in around 1/4 C of batter (use more or less depending on how big you want the crepes to be). Quickly swirl pan in a circle, spreading batter as thinly as possible. Turn over after 2-3 minutes, once crepe has lightly browned on the bottom. Cook another 2-3 minutes, until both sides are lightly browned.
Tip: the first couple of crepes may need more time, especially if the pan hasn’t warmed up all the way. After that, they make take less time, so keep an eye on the pan. You can pick up the edge of the crepe and peek under it if you’re not sure. If the edges are curling up and to pick up, that’s a good sign it’s ready to be flipped.
Place finished crepes on plate between layers of wax paper to prevent sticking. Put cooled crepes and wax paper into a resealable plastic bag. Crepes can be stored in refrigerator for several days or in the freezer up to 2 months.
Prickly Pear & Passion Fruit Curd
See this post for recipe.