Crêpes are quick and easy to make. They freeze wonderfully when stacked between pieces of wax paper and well wrapped in plastic wrap. Crêpes are ideal to have on hand for a fast dessert: some fresh fruit juice, a knob of butter, and sugar (powdered, superfine, or brown) and you have a simple, satisfying dessert.
Put the eggs, water, and
Refrigerate the batter for at least ½ hour to overnight, and then strain it.
Cook the other side for about 30 seconds. Invert the crêpe from the pan.
Proceed to make the rest of the crêpes in the same manner. You can stack them as you make them.
If your first few crêpes are too thick, thin the batter out with the extra milk.
© 1993 Emily Luchetti. All rights reserved.