Crepes! Easy to make, look impressive, a few simple ingredients, can be made in advance. Does it get any better than that? Oh yeah: And they're flexible, too -- whether you're craving savory or sweet, crepes do the job.
You don't even need a special crepe pan -- any small nonstick skillet will work. Whip these up the next time you want something special for brunch or dessert.
Note -- as with waffles and sometimes pancakes, the first one is often a wreck. Don't sweat it -- just keep cooking. The next one will be better, I promise!
Whole Wheat Crepes
Makes about 16
(Adapted from this recipe by Alton Brown)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup whole-wheat flour
3 Tbsp. melted butter (plus more for brushing on pan)
1/4 tsp. salt
1. In a blender, combine all ingredients and pulse for 10 seconds, or until blended. If you have time, refrigerate the batter for an hour. If not, don't worry about it.
2. Warm a small crepe pan or nonstick skillet over medium-low heat. Brush lightly with melted butter. Fill a 1/4 cup dry measure about 3/4 with batter. Pour it into the center of the pan, and use the other hand to quickly swirl the pan around to spread the batter evenly. Cook for about 30 seconds to 1 minute, until the sides begin to dry. Using your fingers or one of these, gently flip the crepe and cook the other side for about 15 seconds. Transfer the crepe to a plate and cover it immediately with a clean kitchen towel. Repeat with the remaining batter until it's used up, stacking the crepes on top of each other and covering them with the kitchen towel.
Note: You can use the crepes right away, or transfer them to a ziplock bag, seal and refrigerate for up to 3 days.