Wednesday, December 3, 2008

Basic Crepes

1 1/2 cups flour
1 teaspoon sugar
1/8 teaspoon salt
3 eggs
1 1/2 cups whole milk
2 T butter or oil, melted and cooled
butter for cooking

Sift flour, sugar and salt together in a bowl. Add eggs and mix together thoroughly -- mixture will form a thick paste. Add milk gradually, beating thoroughly. Add melted and cooled butter. At this time add whatever flavoring you wish and, if possible, allow batter to stand for at least 1 hour.

Mixing Crepes in a Blender:
The liquids and eggs should go in first in a blender, including butter and seasonings, then the dry ingredients. Blend for 1 minute, then turn off motor and with a rubber spatula push down flour that has not been blended and blend again for a minute. If necessary, repeat until the mixture is well blended. Cover and set aside for 1 to 6 hours at room temperature; can be held overnight in the refrigerator.

Cooking the Crepes:
Heat a small crepe pan, 5 or 6 inches across the bottom. Brush butter or oil and when fat is hot but not smoking life pan off heat and pour in 1 1/2 to 2 tablespoons of batter, depending on the size of the pan. Swirl quickly to cover bottom of pan. Return pan to heat. When crepe is golden brown (about a minute) turn it and cook on reverse side for about half a minute. Continue cooking crepes, adding butter to pan as needed. Turn crepes out on a clean towel or paper towels.

If the batter is too thick, add a little liquid until the batter is the consistency of heavy cream.

If they are to be used immediately, stack on a plate and keep warm in a low oven. If they are to be held, stack with waxed paper between each after they have cooled and cover. If they are to be frozen, wrap stack in foil, freezer paper or freezer bags and freeze immediately.

Makes 28-32 5-inch crepes or 16-20 6-inch crepes.


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