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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These crepes can be used with a variety of sweet or savory fillings. They're the perfect foundation for our souffléd crepes or ricotta blintzes with berry compote. Ingredients:
1 cup milk |
1 egg |
1/2 cup all-purpose flour, plus |
1 tablespoon all-purpose flour |
1/2 tablespoon melted unsalted butter, plus |
8 teaspoons unsalted butter |
butter |
1/2 teaspoon salt |
Directions:
1. In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.
2. In a crepe pan over medium heat, melt 1 teaspoons of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges.
3. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.
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