Crepes
Delightful French crepes are surprisingly easy to make and irresistibly delicious. 3 basic ingredients, endless variations of fillings and toppings. Makes about 6 crepes. Serves 2-3
Equipment
- non stick skillet or crepe pan, blender
Ingredients
- 3 eggs
- 2/3 cup flour
- 1 cup milk
- dash of salt optional
- 2 teaspoons butter for frying
Instructions
- Add to your blender, the milk, eggs, and flour. . Mix just until smooth
- Pour into a container and store in the refrigerator for at least 30 minutes or overnight.
- When ready, heat a non-stick pan over medium high heat, when pan is hot add just a little bit of butter to coat the bottom of the skillet, then clean it off with a paper towel.
- Pour about 1/4 cup of the batter onto the hot 10" pan, tilt the pan and quickly swirl until it covers the entire bottom. If needed, use a spatula to cover in any open spaces. For other pan measurements and the amount of batter to use, see the notes below.
- Let cook until you see lots of little bubbles popping on top and the color looses the shine, the edge will have a lace like appearance. For "Classic Crepes" (about 40-50 seconds).For "extra soft crepes" the batter should be just set on the surface and no browning anywhere (about 30 seconds).
- Loosen the edge with a spatula or wooden spatula, then flip, continue cooking for another 30-40 seconds or so until done.
- Then fold the crepe in half and then fold in half again. Place on a plate, cover with a towel to keep warm and continue cooking the rest of the crepes.
- If serving latter these can easily be warmed up in the microwave, start with 30 seconds and check the temperature.
- Serve with your favorite filling, for breakfast, main meal or dessert.
- NOTE: once cooled they will keep refrigerated for up to 4- 5 days
Notes
Pan Size and amount of batter to use:
8 inch pan - use about 3 tablespoons of batter, just under 1/4 cup 10 inch pan - use 1/4 cup of batter 12 inch pan - use 1/3 cup of batter Tried this recipe?Let us know how it was!