crepes crepes crepes!
the the crepes: beat together the eggs, milk and water. in a medium bowl, mix the flour and salt. make a well in the center of the dry ingredients and pout the wet ingredients in. whisk together until smooth.
for best results chill the batter for at least 2 hours. (can be used immediately)
just before starting the crepes, make the filling: in a skillet, melt the butter over a medium heat. continue to cook the butter over a medium-low fame, stirring occasionally, until it foams up and smells nutty. stir in the honey and sugar until the sugar has dissolved. immediately remove from heat and pour into a bowl. add the cinnamon, salt, and chopped pistachios to the bowl and mix well.
place the heavy cream into a large bowl and whisky until billowy and thickened. stir in the yogurt, then chill until needed.
to prepare crepes: head a medium skillet over a medium flame, coat the bottom of the pan with chosen oil. lower the heat to a medium-low and pour 1/4 cup of the batter into the skillet, tilting and swirling the skillet so that the batter spreads over the flat surface into a large, thin circle. leave to cook until the edges look set and the underside is golden, flip over with an off set spatula. cook until the other side is golden brown, remove from skillet to serving plate. repeat the process with the remaining batter
serve the crepes fresh from the skillet and topped with the whipped yogurt-cream and the nutty honey filling. buen provecho!
2 large eggs
3/4 c. milk
3/4 c. water
1 c. water
1 c. all-purpose flour
1/4 tsp. salt
vegetable or canola, oil for frying
3 tbsp. unsalted butter
3 tbsp. runny honey
2 tbsp. light brown sugar
1/2 tsp. ground cinnamon
pinch of salt
1/3 c. unsalted, shelled pistachios, chopped
3/4 c. heavy cream
2 tbsp plain yogurt