Sweet Crepes

I made crepes awhile back and am now finally blogging about them. I had never made them before and was in a creative cooking mood one morning, so I thought I would give them a try. Note: this is not the easiest recipe to make. The batter is very easy, but flipping the crepe can be quite tough. If you're trying to work on your cooking skills or up for a challenge, I do recommend trying these. I had a lot of fun making them and they were so worth the time and effort. They are very rich and I was only able to eat 2. Overall, they were amazing!


Sweet Crepes
Source: Joy of Cooking, 75th Anniversary, copyright 2006, page 649
Makes: 12 crepes

Ingredients:
1 cup of flour
1 cup of milk
1/2 cup of lukewarm water
4 large eggs
1/4 cup of butter, melted
1/8 tsp. of salt
3 tbsp. of sugar

Filling:
whipped cream cheese
jam or jelly, I used strawberry

Directions:
Combine all ingredients in blender. Mix until batter is smooth. Cover and let stand for 30 minutes.

In large nonstick pan, melt 1/2 tsp of butter over medium heat. Take pan off of heat and pour enough batter to cover the entire bottom of the pan with a very thin coating. Return to heat and cook the crepe until it bubbles and bottom is lightly browned, about 1 to 1 1/2 minutes. Turn crepe with spatula or toss to flip. Cook other side until lightly browned. Then slide onto wax paper. Repeat until all the batter is gone.

Spread thin layer of cream cheese and jam onto warm crepes. Then roll crepes and sprinkle with powdered sugar.