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| Crepes Recipe |
Category: Breakfast
Rating:
5.00
Servings: 1
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Ingredients
2 eggs
1 cup milk
1/2 teaspoon salt
1 cup flour
2 tablespoon butter; melted
Cooking Directions:
Beat the eggs well, then beat in the milk, salt, flour, and butter. (Or mix all the ingredients in a blender until smooth.) Cover and let stand for at least 30 minutes. Heat a 7-inch or 5-inch skillet or crepe pan until moderately hot, then film it with butter or shortening, using a brush or a folded paper towel. Using a ladle or small cup, pour in several tablespoons of batter, then quickly tilt the pan about so that the batter spreads evenly in the thinnest possible layer. (If there is too much batter in the pan, pour it back into the bowl of batter and use less for the next crepe.) Cook for a few more minutes, until the bottom is lightly browned and the edges lift easily from the pan. Turn it with a spatula or by catching an edge with your fingers and flipping it over. Cook the second side for a few minutes; it will brown in spots, not as evenly as the first side, but it doesn't matter because this side should be used inside when the crepes are rolled. Remove to a plate and film the pan again lightly with butter or shortening before cooking the next crepe. If the batter seems to be getting too thick as you get toward the end of it, add a little milk. Crepes freeze very well simply stacked and wrapped in foil or plastic with the edges tightly sealed. (You might also want to put wax paper between the individual crepes) Defrost at room temperature before separating them.
YIELD: about tweleve 7-inch crepes or sixteen 5-inch crepes
Recipe by: Fannie Farmer Cookbook
breakfast
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