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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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Delicate crepes to serve with sweet or savory fillings. Recipe and photo from Crepes, Waffles and Pancakes! Ingredients:
1 c flour |
2 tbl extra-fine sugar (if using for sweet fillings) |
1 pinch of salt |
2 whole eggs |
2 extra yolks |
1 1/4 c milk |
1/3 c unsalted butter, melted |
Directions:
1. Crepes
2. Combine flour, sugar (if using) and salt in a mixing bowl.
3. Make a well in center, break in eggs, then add extra yolks
4. Add half the milk and gradually work into the flour with a whisk
5. Beat lightly and smoothly, but do not over-mix.
6. Add remaining milk gradually, whisking gently until will combined
7. Transfer to a batter-bowl or pitcher, cover loosely and leave in cool place for 30 minutes
8. Stir 1/4 C melted butter into batter before using
9. Lightly brush a small frying pan (6 in) or crepe pan with a little of the remaining butter and heat until hot.
10. Holding pan, pour in about 1/4 C of batter and tilt from side to side so batter runs into a thin, even layer across bottom of pan
11. Place over moderate heat and cook about 1 minute or until crepe is brown around the edges and begins to curl away from pan
12. Slide a palette knife or thin spatula under the crepe and flip it over; cook for an additional minute. Turn out onto wire rack lined with a clean tea towel and parchment, fold towel over crepe to keep moist,
13. Cook remaining batter, stacking crepes between sheets of parchment until all batter is used. Can be frozen; thaw before separating
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