Ingredients:
1 cup all-purpose flour
2 tsp granulated sugar
1/4 tsp salt
3 eggs
1 cup milk
3 tbsp butter, melted
Butter for cooking


1. In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs and milk until blended. Gradually whisk into flour mixture until very smooth. Whisk in butter. Cover and let stand for 30 minutes or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in about 3 tbsp (45 mL) water to thin as necessary.

2. Heat an 8-inch (20 cm) nonstick skillet or crèpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with melted butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 seconds or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crepe over. Cook second side for about 10 seconds or just until golden spots start to form.

3. Slide the cooked crèpe out onto a parchment paper lined plate. Repeat with remaining crèpe batter, heating and buttering pan between each as necessary. Cooled crèpes can be wrapped and refrigerated for up to 2 days. Makes about 10 crèpes.





Mixed Berry Sauce

This is the berry sauce served with waffles at Nuttshell Next Door Café.
Try it with crèpes, pancakes or over ice cream, too.

Ingredients:
1 tbsp cornstarch
1-1/4 cup unsweetened orange juice
1 package (600 g) frozen mixed berries


1. In a saucepan, whisk cornstarch into orange juice. Bring to a gentle boil over medium heat, whisking constantly. Boil, whisking, for 2 minute or until slightly thickened.