With the bounty of summer fruit available, I am sharing a recipe for crepes that can be prepared ahead and frozen forthe base of an easy dessert.
1 cup flour
2 tablespoons sugar
1 cup milk
¼ cup water
1 tablespoon melted butter, plus butter for pan
1. In a medium bowl, beat eggs. Add flour, sugar, milk and water, beating with a whisk until smooth. If not using the same day, stop here, cover with plastic wrap and refrigerate batter. (Batter is best if it rests for at least one hour and up to one day in the refrigerator.)
2. When ready to use batter, whisk in melted butter.
3. Heat nonstick crepe pan. Brush pan lightly with melted butter using a silicone pastry brush. With one hand, pick up pan and pour 2 to 3 tablespoons of batter in while swirling the batter to coat only the bottom of the pan in a very thin layer. (Pour excess batter back into bowl). Work quickly, swirling before the batter cooks too much.
4. Place pan back down on burner and cook until just lightly browned. Turn crepe over and cook on remaining side for just a few seconds.
5. Remove from pan using spatula and stack on a plate. Separate crepes with wax paper if you plan on using the crepes the next day or would like to freeze them. To serve, fill crepes with chopped fresh fruit or prepared pie filling. Roll or fold in halves or thirds. If desired, serve with a sprinkle of powdered sugar, a favorite sauce such as chocolate sauce and whipped cream.