twelve days of christmas baking: day three

So because my crepes were totally lame the other night, I thought I would show you the correct way to make crepes. I love savory and sweet crepes, but we mostly make sweet crepes in this house. I remember the first time I attempted crepes after we were married. We went over to our best friends' house, cooked them up and stuffed them full of ice cream, homemade whipped cream, strawberries and chocolate sauce. If I can remember right, I think sexual innuendos were flying left and right. I mean, why not? You've got the perfect recipe. I've modified the recipe quite a bit since that night, but the memory of that night makes my heart ache for our best friends and that crappy BYU housing again just for one night. Whit, I'll meet you half way...what do you say?

Day Three: My choice crepes*
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 tsp. salt
3 tbsp. melted butter, plus more for brushing on pan
--For sweet crepes, I add a little sugar to the batter

In a blender, mix all ingredients until smooth. Refrigerate for at least two hours. Heat a non-stick pan over medium heat. Brush with melted butter. Pour in 2-3 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. Turn and cook the other side for another minute. Add mouthwatering toppings.

*I adapted this from a Julia Child recipe

My homemade whipped cream: (I got this idea from my good friend Misti)
1 cup whipping cream
1/2-2/3 cup white sugar or powder sugar
1 tsp. vanilla
Saigon cinnamon to taste

Mix until stiff. I love this cream. I add it to just about everything. It is amazing in hot chocolate.