Ingredients
1cupall-purpose flour
2tspsugar
¼tspsalt
1cupmilk,reduced fat 2%
½cupwater
1tbspbutter,melted
2large eggs
chocolate sauce
whipped cream
lemon curd
chocolate bar,for shaving on top of crepes
Preparation
Combine the flour, sugar, and salt in a small bowl.
Combine the milk, water, melted butter, and eggs in a blender.
Add the flour mixture to the milk mixture, then process until smooth.
Cover the batter, then chill for 1 hour or overnight.
Heat a large nonstick pan over medium heat.
Pour just under ¼ cup of batter into the pan. Use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.
Cook for 1 minute, then lift the edge of the crepe with a spatula to test for doneness.
The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
Turn the crepe over, then cook for 30 seconds or until the center is set.
Place the crepe on a towel and cool completely.
Repeat the procedure with the remaining batter, stirring the batter between crepes.
Stack the crepes between single layers of wax paper to prevent sticking.
Serve warm with shaved chocolate, whipped cream, and lemon curd, and enjoy!
