If you would like to prepare French Pancakes, this is the recipe you must use. It came straight out of Julia Child’s cookbook “Mastering the Art of French Cooking.” I learned how to cook crêpes a long time ago while dating my wife. I made Crêpes Suzette (crêpes with orange butter, flambees) for her and that did the trick. Not only are they delicious, but they are a mini-show. You sprinkle the crêpes with sugar. The crêpes are bathed with orange liqueur and cognac. Then, you ignite the liqueur with a lighted match. You have to spoon the flaming liqueur over the crêpes until the fire dies down. After that, you are on your own. LOL.
Julia Child’s Master Crêpe Recipe
1 cup flour
1 cup cold milk
1 cup cold water
4 large eggs
½ teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
1) Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Cool on a rack or plate as you finish making the rest. Serve as desired.
If you are not using them right away, cool the crêpes thoroughly, stack and refrigerate for two days, or freeze them for several weeks. This recipe makes about twenty (20), 6-inch crêpes.
These Crêpes were filled with fresh strawberries, topped with whipped cream and sugar-free strawberry ice cream topping.