Crepes

What a crazy week it's been, between a new full-time job, a weekend away with the family and well, the holidays... let's just say I do need many more hours in my days...  I did find the time to do some baking though and will share in the next couple days...

For her birthday, my daughter asked for some crepes. If you are not familiar with crepes, they are thin round pastries, similar to pancakes (but not really), served in a variety of ways.
You can make savory or sweet crepes and the recipes vary so much, you just need to figure out what you like.
The recipe I use is one I've been using since I was a child. My mother used it and it is so simple, much simpler than many recipes out there.

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Ingredients (per person):

• 100g of flour
• 1 egg
• 1 tbsp of sugar (ignore if making savory crepes)
• milk
• water
  

Serve with syrup, maple syrup, all kinds of sugars, jams, chocolate spread, etc.
Gives 4-5 crepes per person.

Preparation:

1. Sift the flour in a large bowl.
2. Add the sugar and the egg(s).
3. Add water and milk in equal quantity until getting a bisque consistency.
4. Use a round griddle (10"). Heat on high heat (drop a few drops of water on it to verify readiness -> if the water sizzles, your griddle is ready).
5. Pour a ladle-full of batter onto the griddle. Lift and turn the griddle to spread the batter. 
6. As soon as the batter is not runny anymore, lift the crepe with a knife or a spatula (or if you're better than me, a flick of your wrist) to flip the crepe to the other side.
   
7. When cooked, put onto a plate.
8. CAREFUL: the cooking goes WAY FASTER than for pancakes, a few seconds on each side.