Shoptalk by Sturbridge Yankee Workshop

These light and airy crepes are perfect for any special occasion – whether that be Mother’s Day, Sunday brunch, or when you’ve decided a random morning calls for a special occasion breakfast.

What you’ll need:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup whole milk
• ½ cup water
• 3 tbsp melted butter
• ¼ tsp Kosher salt (or ⅛ tsp table salt)
• 2 tbsp sugar
• 1 tsp vanilla extract (if you desire sweeter crepes)

Directions:

1. Combine all the ingredients, except 1 tbsp butter, in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin but creamy.
2. Cover and set batter aside for at least 30 minutes.
3. After the 30 minutes has passed, heat a 9- to 12-inch nonstick pan over medium heat, and add the leftover 1 tbsp butter.
4. Let the pan get hot for about 30 seconds, then pour about ¼ cup of crepe batter onto the center of the pan. Swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.
5. Cook the crepe for about 30 seconds, or until it has browned, then flip and cook for 10-12 more seconds.
6. Remove to a plate and add toppings of your choice (fruit, melted chocolate, whipped cream, etc.). Serve and enjoy!