from Marcy Kelch of Mia Cucina


 Traditional Crepes


Ingredients: (yield about 12)

1cup All Purpose Flour

½ cup + 2T water

½ cup milk

3-large eggs

2-T butter melted and cooled slightly

½ t salt

Juice of one lemon


Method: Combine all ingredients and stir until the batter is smooth.  Cover and chill for at least and hour.  Batter can be made and used the next day. Grease a crepe pan or small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a med-high heat and flip it over when you see the edge turning golden brown.    Turn over and cook the other side.  Remove from pan and stack on a plate until all desired crepes have been made. Store in the cooler for 3 days or freeze for 3-5 months.


March Kelch says the filling is cream cheese with powdeded sugar and vanilla.  She made the blueberry reduction with blueberries, lemon juice and sugar.  She makes the crepes in video also on this page.