lol....
While growing up, my Mom and I were well known crepe preparers for various events that she hosted. We learned how to make hundreds of crepes and freeze them such that all it took was a moment to heat them up after they had thawed out.
I don't think I have found an interesting recipe for crepes; I do know that I have lost the recipe that my Mom and I had used.
Here is a BEER-BATTER CREPES recipe that I found in
Rachel Ray's magazine (Nov 2006 issue):
BEER BATTER CREPES
MAKES 24 CREPES
PREP TIME 15 min (plus resting)
COOK TIME 35 min
6 large eggs
2 cups milk
2 cups lager beer (16 ounces), such as Stella Artois
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for the pan
3-1/2 cups flour
2 pinches salt
1. In a large bowl, whisk the eggs until combined. Whisk in the milk, beer and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (the batter should be the consistency of heavy cream). Cover the bowl and let the bater rest for 1 hour at room temperature or refrigerate overnight.
2. In a small nonstick, melt the remaining 1/2 teaspoon butter. Using a ladle, stir the batter and pour a scant 1/3 cup into the pan, rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1-2 minutes. Using a spatula, flip the crepe and cook for 30-60 seconds more. Repeat with the remaining batter, cooking each crepe after the first few for about 30 seconds on each side. Cover the crepes with a towel to keep warm.
Favorite presentation....
1. Just roll it like a jelly roll style;
2. Fold in half and then in half again to form a triangle; and,
3. Fold in the sides and roll it up like a burrito.
NOTE: Since this recipe for crepes are made with beer, it probably won't make your best dessert crepes recipe. However, dessert crepes are enhanced though by sprinkling confectioner's sugar on the crepes. :D
