{"id":182,"date":"2009-05-06T10:18:52","date_gmt":"2009-05-06T17:18:52","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=182"},"modified":"2015-12-16T14:38:58","modified_gmt":"2015-12-16T22:38:58","slug":"bored-make-a-crepe","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/bored-make-a-crepe\/","title":{"rendered":"Bored? Make a Crepe."},"content":{"rendered":"

The time was 9:41PM.\u00a0 The kitchen was clean and I finally sat down to relax.\u00a0 All of a sudden, my stomach growled.\u00a0 Attached to it were memories of hot summer Guam nights and all I could think about were crepes!\u00a0 Lucky for me I’ve had this daydream in the past.\u00a0 I pulled out my favorite crepe recipe and quickly and started the process.<\/p>\n

This recipe will give you a stack of tasty crepes.\u00a0 I normally make the amount I need, and refrigerate the rest for another day.<\/p>\n

Ingredients<\/strong>
\n1 cup all-purpose flour
\n2 eggs
\n1\/2 cup milk
\n1\/2 cup water
\n1\/4 teaspoon salt
\n2 tablespoons butter, melted<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.<\/li>\n
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1\/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.<\/li>\n
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.<\/li>\n<\/ol>\n

    I filled the one below with chocolate and vanilla ice cream and topped it with chocolate syrup, whipped cream, and cherries.<\/p>\n

     <\/p>\n

    Disclaimer: <\/strong>You should use unsalted butter whenever you can–unless the recipe calls for salted butter.\u00a0 Unsalted butter will give you a better control of the salt flavor.\u00a0 Also, I don’t own a crepe pan<\/a> so I use a 12″ round skillet.<\/p>\n","protected":false},"excerpt":{"rendered":"

    The time was 9:41PM.\u00a0 The kitchen was clean and I finally sat down to relax.\u00a0 All of a sudden, my stomach growled.\u00a0 Attached to it were memories of hot summer Guam nights and all I could think about were crepes!\u00a0 Lucky for me I’ve had this daydream in the past.\u00a0 I pulled out my favorite […]<\/p>\n","protected":false},"author":1,"featured_media":443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[108],"class_list":["post-182","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-recipe"],"yoast_head":"\nBored? Make a Crepe. • Edel Alon<\/title>\n<meta name=\"description\" content=\"Hello, we have well thought out reading topics on technology, leadership, project management, food, weddings, and tools to help your daily life. Need some Excel tips or wedding planning advice? 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