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Basic Crepes

Source of Recipe


Food & Drink Spring 2006






List of Ingredients



• 1 cup (250 ml) flour
  
• Pinch of salt
  
• 2 eggs
  
• 1 to 1 1/4 cups (250 to 300 ml) whole milk
  
• 2 Tbsp (25 ml) unsalted butter melted
  
• Vegetable oil
  






Instructions



1. Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add eggs. Whisk the eggs into the flour and then slowly add 1 cup milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.
   
   
2. Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.
   
   
3. Wipe out the seasoned crepe pan with an oiled paper towel then place it over medium-high heat. When you see al ight haze over the pan it is hot enough to begin.
   
   
4. Pour in a small amount of mixture (about 3 Tbsp/45 ml) into the pan (it should sizzle). Swirl and tilt the pan to spread the batter as thinly as possible. Pour any excess batter back into the measuring cup.
   
   
5. Use a spatula to trim the crepe where the excess batter was poured off. Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds. Unsing a spatula, flip the crêpe over and cook on the second side about 10 seconds.
   
   
6. Slide the cooked crepe onto a clean towel. Continue with the remaining mixture.
   
   






Final Comments


Makes 12 to 16 7-inch crepes