This is the same crepe that I made for my lovely wife Carly to help her fall in love with me! This recipe is one of my best kept secrets. You can create a great number of different dishes ranging from hearty main courses to elegant desserts.

Basic French Crepes

My good freind Chef Jaqque Paquirre Co-owns the French Rose in Calafornia's Beautiful Napa Valley. We originally went wine tasting for a day, but ended up staying in his cozy bed & Breakfast Inn for the weekend. Just for fun I jumped into the line for Friday night dinner service in their classic bistro. Jaq and I created a wonderful seafood stuffed crepe for a special that night. There was such an overwhelming response from the dinner crowd that he added the dish to the regular menu. I couldn't think of a better way to commemorate a culinary adventure. Jaq and I wanted to share our crepe recipe with you. We would like you to experiment with this recipe, These crepes can be filled with fresh fruit, sauteed veggies, grilled chicken tenders, or shrimp and can be covered in any number of sauces. Be Creative and Have Fun!

In a clean, dry mixing bowl, thoroughly combine the following:
Add these ingredients in the order given. So make sure your butter sits out at room temperature for an hour or two and Beat the butter up in the mixer a little before you add the eggs. Fold the eggs into the butter with your mixer to blend consistently. Unlike pancake batter, you want to avoid any lumps.

2 1/4 Stick of Butter - Room Tempurature
1 Whole Egg + 2 Yolks
1/2 Cup Whole or Skim Milk
1 Teaspn salt

GRADUALLY (Slowly!) Add 1 Cup of Unbleached All Purpose White Flour

Cake or Pastry Flour works best if you can get it! I would also like to point out that you can use wheat flour for a healthier, whole grain variation!

When completed you should have a smooth, consistent batter. Don't get worried, It's supposed to be thinner than normal pancake batter.
Heat a nonstick flatiron griddle, crepe pan, or saute pan to 375F-400 Deg. Ladle an ounce to an ounce and a halfIt make take a couple practices, but at least your mistakes are still delicious!!
Once your funnel cake has reached a golden brown, remove it from the oil and place on a paper towel lined plate.
While still warm, you traditionaly sprinkle the top with powdered sugar to create a wonderful glaze. If your really adventerous - top it off with some strawberry jelly and whipped cream!