Crepes are a treat for an afternoon tea. There are endless variations for serving it: fruits, vla, ice cream, or just a simple dusting of icing sugar or a drizzle of honey. Or go for a flambe for that extra wow factor when entertaining. Watch Alton make it and catch the tips!

Then there's the savory kind, use your favorite fresh herbs and serve it with cottage cheese or creme fraiche.

Possibly the easiest yet most versatile offering.

Sweet Crepes:

Ingredients:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp melted butter
2-1/2 tbsp sugar
1 tsp vanilla extract
2 tbsp liqueur (optional)

Savory Crepes:

Ingredients:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp melted butter
1/4 teaspoon salt
1/4 cup chopped herbs


Directions:
1. Place all the ingredients in a blender, then pulse for 10 seconds.
2. Cool in the refrigerator for 1 hour.
By resting the batter, the bubbles subside and the crepes will be more stable and less likely to tear.
You can keep in the fridge for 48 hours.

3. Heat a small non-stick pan and lightly grease with butter to coat.
4. Pour a small ladle-ful of batter into the center of the pan and swirl to spread evenly.
5. Cook for 30 seconds and flip. Cook for another 10 seconds on this side.
6. Remove to the cooling rack or serve immediately.

When cooled you can stack them and store in zip lock bags in the fridge for few days or in the freezer for up to two months.

Get creative...