Crêpes

I love 'em and haven't made them in a couple of months. Got back from a last minute trip down state to see family, found we had tons of eggs in the frig, and just had a craving! For the filling I sautéed chopped apples (locally grown Zestar), walnuts, cinnamon and . . . BUTTER! Yes, I love butter too.


Here's the recipe I used and hopefully soon I'll try chocolate crêpes per a recipe from a fellow foodie (thanks, Melissa, and stay tuned!). 


Enjoy!
Andy

• 3 large eggs
• 1 cup milk
• 1/2 cup white flour
• 1/2 cup barley flour (gives a slight malt flavor I like)
• 1 tbs melted butter then slightly cooled
• 1/4 tsp salt

Combine ingredients and blend in a processor or whisk/mix thoroughly. Allow the batter to rest, ideally at least an hour. Heat a 6 inch or so sauté pan (ideally well-seasoned instead of non-stick) to medium and wipe with a little butter on a paper towel. Pour around 2 1/2 tbs of batter into the pan and tilt to spread the batter evenly over the bottom. 


Cook the crêpe for about 30 seconds until dull on the top; when lifting a corner the bottom should have a nice mottled golden brown. Flip it and then cook the other side for about 20 seconds or so. I garnished ours with drizzled maple syrup and powdered sugar.