the perfect crepe

...because let's be honest why would you wait a whole day to go out and buy an over priced crepe when you could make a perfect crepe for free. free meaning i was at home (food at home is free: secret three to surviving college). i fee like crepes get a bad rap just like cheesecakes. homemade in your own kitchen crepes and cheesecakes are delicious and not a complicated process, contrary to popular belief. the everyday common at home cook has been deceived into think these are both complex things to make. the key is in knowing the secrets. the secret for making crepes? refrigerate your batter for at least 1 hour before cooking. this allows the bubbles in the batter to subsided so they will not tear. i learned this trick from my personal favorite chef, Alton Brown.

my long lost cousins and i made these crepes when we were craving the so badly and didn't want to wait to go out to eat for them the next day. we filled them with scrambled eggs & a homemade cheese sauce.

Crepes
Adapted from:Food Network
Yields: 12-17 small crepes

Ingredients: 

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Directions:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate separating crepes with small sheets of wax paper. 

Leftover crepes can be kept in a sealable plastic bag in the refrigerator for several days or in the freezer for up to two months.