How to Make Crepes
I remember when Nunny gave this recipe to her granddaughter, my oldest Step-daughter. Even as a teen, Lisa loved to cook and she worked very diligently until she had this recipe just right. I can still see her with the 6 inch cast iron skillet cooking these crepes and turning them over with a fork.
You don't have to use a cast iron skillet, which was the basis for all of Nunny's stove top cooking. Use whatever skillet you are comfortable using and in which you can judge cooking progress. You just need to be able to know when something is done rather than overcooking.
These crepes were the basis for Nunny's filled pasta recipes such as manicotti. Along with her ricotta and egg filling she bake these with her own marinara sauce. BUT that is a different recipe that we will do another day.
Here is how you make the crepe.
1/2 cup milk
2 cups water
1 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted
Mixing and Cooking
Mix all ingredients except flour.
Beat well with electric mixer.
gradually add flour.
Drop a small amount in a small iron skillet and cook like a pancake turning once with a fork.
set aside for your favorite filling
Crepes for Dessert
Another use for this recipe is as a dessert. These crepes are wonderful filled with fruit and topped with whipped cream.
If you are into making signature desserts you can drizzle chocolate syrup over your filled crepe and then top with the whipped cream or as they do in restaurants, drizzle the chocolate on the plate before you place your filled crepe.