Flour: 1 cup
Eggs: 2
Skim milk: 1/2 cup
Water: 1/2 cup
Sugar: 1/4 cup
Whisk everything together, prepare a skillet with some cooking spray, and scoop up a 1/4-cup of batter to pour into the pan for each crepe.
The trick of the trade for making these delectable thin French pancakes is to pick up and angle the pan in a circular motion, allowing the batter to spread around and coat the bottom of the pan. Keep making it move around until it's all stuck in place and no longer spreads.
From this point onward they cook pretty quickly, so have a spatula ready to slip under them and give 'em a flip. Stack the finished ones, and once all the batter is gone... feast!!
We made ourselves a topping station - an assortment of jellies and jams, blueberries (both fresh and frozen), raspberries, and some chocolate hazelnut spread. YUM! The best part of making crêpes is personalizing them: adding the filling, rolling them or folding them, decorating them, choosing a side (fruit? ice cream?)...
We made a HUGE stack of these, and were expecting to save some. HA! They were all gone within the first half hour of Love Actually.
