2 Cups all-purpose flour
2 ½ Cups milk
½ Cup water
8 large eggs
8 Tablespoons unsalted butter, melted
6 Tablespoons sugar
1 Pinch salt
In large bowl, combine flour, milk, water, eggs, butter, sugar and salt. With hand mixer, blend until smooth. Let rest for 30 minutes before using. Crepe batter will keep in refrigerator up to two days.
When ready to prepare crepes, heat a 12-to-14 inch nonstick skillet over medium-high heat. Coat skillet with butter or grape seed oil. Pour in 2 – 3 ounces of batter, pick up pan and with tilting motion, spread crepe batter until bottom is evenly coated. Let cook 1 – 2 minutes until the edges begin to lift. With spatula, flip crepe over and cook the other side for approx. 30 – 45 seconds.
Batter yields approximately 12 crepes.
Filling for one crepe
2 Tablespoons Gruyere or Emmenthaler cheese, grated
2.5 ounces soft goat cheese
2 – 3 Tablespoons walnuts, broken into chunks
2 – 3 marinated artichoke hearts, chopped
Cook crepe as directed above, but do not fold. On one side of crepe sprinkle Gruyere or Emmenthaler cheese. Top with dabs of goat cheese and two Tablespoons of walnuts and artichoke hearts. Fold crepe in half and fold again, into triangle shape. Top with remaining walnuts and place crepe in hot oven to fully melt cheese. Serve piping hot! Thanks to The French Market of Knoxville, TN for this recipe:)