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Basic Crepes

List of Ingredients




1 c All-purpose flour
1/4 ts Salt
1 1/4 c Milk
2 Eggs
2 tb Butter or margarine, melted
Vegetable oil

Recipe



Recipe by: Southern Living Preparation Time: 0:20 Combine all-purpose flour, salt, and milk, beating at medium speed of an electric mixer until smooth. Add eggs, and beat well; stir in melted butter. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crepes will be light in texture.) Brush bottom of a 6-inch crepe pan or heavy skillet lightly with oil; place crepe pan over medium heat until just hot, but not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook about 30 seconds on other side. (This side of the crepe is usually spotty brown and is the side on which the filling is placed.) Place crepes on a towel, and allow to cool. Repeat until all batter is used. Stack crepes between layers of wax paper to prevent sticking. Yield: 16 (6-inch) crepes. NOTE: Use this Basic Crepe recipe to make Florentine Crepe Pie or any other recipe that calls for crepes. When you have crepes left over, stack them between layers of wax paper, place them in a freezer bag, and freeze up to 1 month. Take out just what you need for an impromtu entree or dessert.