Practicing my crêpe skills after taking a class at a fantastic local kitchen supplies store called Today's Kitchen Store, one of the best places to go in Wooster. I have a ways to go and after this morning I realized that I definitly need a new pan for it but this receipe turned out pretty great.
Basic Crêpe Batter by Rick Davis
1/2 cup All-Purpose Flour
1/2 cup Milk
1/4 cup Water
2 Large Eggs
2 Tbsp Unsalted Butter, melted
1 1/2 Tbsp Sugar
Pinch of Salt
Blend ingrediants and let stand for 30 minutes or up to 2 days refregerated, cook on medium heat until browned.
1/2 cup Brown Sugar
1/2 cup Sugar
1/4 cup Flour
2 cups water
Dash of Salt
Heat in a pot while stirring until thickened.
Add slices of fresh Kiwi as desired.
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