1/26/2006

Basic Crepe Recipe


Basic French Crepe Becipe
For twelve crepes:

1 cup flour, (150 g)
2 eggs
2 ½ cups milk, any type (2/3 liter)
vegetable oil for skillet + paper towel
pinch of salt

In a mixing bowl combine flour and salt. Add eggs and stir with wooden spoon until you obtain and homogenous, pasty mixture; add milk slowly mixing well until you have a smooth, runny batter.

Heat skillet on medium-high. Add no more than a 1/8 teaspoon of oil to skillet; spread around with paper towel.

Using a soup ladle, add batter to skillet, swirl around to cover whole skillet surface immediately. Batter should form a thin layer.

Slide spatula around edges working inwards to separate crepe from skillet bottom. When edges are dry and batter changes color, it’s cooked on one side and needs to be flipped. Crepe should slide around easily in skillet.

Using your fingers, peel back edges at top end crepe then flip remaining half over and back down in skillet. Stack on plate Cover with paper towel or cloth to keep warm. Repeat procedure. Note, if you can’t handle crepe because of heat, turn heat down a notch.

1 Comments:

Anonymous Alison said...

You forgot to say that the first crepe will always be a mess. ;-)

4:58:00 PM  

Post a Comment

Links to this post:

Create a Link

<< Home