Crepes

I have a lot of catching up to do. I still haven't even put our pictures from Mexico up yet. But all of that will have to wait another day (mainly because I hate waiting while the pictures load). A few people have asked for this recipe so as I was typing it out for another person I thought I would just add them here.

Small history on the crepes and filling. Every year for Alan's family reunion each family takes a meal and prepares it for the whole family of about 70-90 people. I love to cook, but I hate choosing what to cook. You never want to do the same old same old, but you can't get too fancy when cooking for that many people; so last summer I came up with crepes (which I had ate a lot of but never made). You could fill them with fruit and sauce, eggs with sausage gravy or nutella. I was pretty proud of my idea. Simple, yet different. The crepe recipe came from Alton Brown on the Food Network. The sauce is actually a cream filling from Betty Crocker's Cookbook. I have to mention the cream filling because I miss hanging out with my bro! I found it one day a long long time ago in 2009, as Ben and I had set out to make Eclairs. I'm don't remember why we wanted to make them but we had fun. The cream filling is the filling for the Eclairs and it is yummy yummy.

These recipes are easy easy and are seriously the best.

Crepes
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Sauce
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter softened
2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour half of the mixture into egg yolks stiring constantly, then pour back into saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour until cool.

*I cook on high instead of medium when I want it to be a sauce. The lower temperature and cooking it longer is what makes it more a custard.