Basic Crêpe Directions
1) Place milk, water, eggs, and salt in a blender. Cover blender and turn on to low speed. Add the flour and then oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover, and refrigerate for one to two hours. Whip up the batter the day before for quicker prep time.
2) Place a 7- or 8-inch crêpe pan or a medium non-stick skillet over medium heat. Brush the pan with a little bit of oil and when the pan is hot, ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return it to the heat. Cook the crepe for about one minute until you can easily loosen the edges with a spatula. Turn and cook the other side for 30 seconds. Transfer onto a plate. Makes about twelve 8-inch crêpes.
3) To freeze, stack them between pieces of wax paper or parchment paper and wrap airtight before freezing. You can keep them in the refrigerator for up to a day ahead of serving.
Buckwheat Crêpes With Egg, Cheese and Spinach Directions
1) In France, a crêpe is made on a large, flat, hot griddle, and an egg is cracked right on top of it. That doesn’t work well in a home crêpe pan or skillet. It’s easier to have the crêpe already made and then top it with the fried or scrambled egg.
2) There are two ways to prepare the filling, depending upon your preference. If you use scrambled eggs, mix them with spinach, grated cheese, and salt and pepper to taste. Reheat the crêpes in a dry skillet over medium heat. Top them with the egg-spinach mixture and wrap them up, burrito-style. If you want to use fried eggs, place a spoonful of spinach on the heated crepe, top the spinach with the fried egg, sprinkle the cheese over the egg, and fold the crêpe over. Transfer to a plate with a spatula. Serve hot.