I love going out to dinner, except on Valentine’s Day – especially when it falls on a weeknight. Restaurants tend to be crowded and rushed, and food and service often suffer. Here’s my solution this year: a home-cooked three-course crepe dinner. It may sound hard, but it’s not!
Depending on your cooking style, you can make all the crepes at once, taking the chill off in the microwave just before serving, but they are so simple and quick, I prefer to make them as I go.
Super Simple Crepes
Makes about 10
- 1/2 cup milk
- 1/3 cup water
- 2 large eggs
- 10 tablespoons (1/2 cup plus 2 tablespoons) instant (Wondra) flour
- 1/4 teaspoon salt
- 1 1/2 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 1/4 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.