Since Valentine’s Day falls on a weeknight, I’m keeping it especially simple with a three-course crepe dinner. Sounds complicated, but it’s not. With one simple batter you can produce an impressive three-course weeknight dinner–appetizer, main-course, and dessert. You can find those recipes in my Sexy V-Day Dinner post.
By using instant flour– the most common brand is Wondra–there’s no need to let the crepe batter rest as many recipes instruct. Using instant flour also means no lumps.
Since it’s just David and me this year, I’ve developed a small batch of batter yielding about 10 crepes. If you’re celebrating Valentine’s Day as a family, however, the crepe batter easily doubles.
We’ll post three simple enticing crepe recipes tomorrow, but one of my favorite ways to enjoy crepes is hot out of the pan slathered with a little butter and sweetened with sugar or jam. If that’s sounds good to you, here’s the only recipe you’ll need.
- ½ cup milk
- ⅓ cup water
- 2 large eggs
- 10 tablespoons (1/2 cup plus 2 tablespoons) instant (Wondra) flour
- ¼ teaspoon salt
- 1½ tablespoons vegetable or canola oil, plus extra for brushing pan
- Measure milk and water in a 2-cup Pyrex measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
- Heat a small (8-inch) skillet over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a ¼ cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.