nonstick omelet pan,either 6 1/4 inches or 9 inches across
coil whisk or balloon whisk
Instructions
to make the batter,measure the flour into a large bowl,then make a well in the center,and add the eggs,then whisk,drawing in the flour.Continue whisking,pouring in the milk a little at a time,and gradually drawing in all the flour.Whisk until smooth,then let stand for about 30 minutes,so the starch grains absorb the liquid and swell.
to make the crepes,heat the pan over medium heat for 1-2 minutes, then wipe it with a wad of paper towels dipped in sunflower oil. then, ladle just enough batter into the greased hot pan to cover the bottom, tilting the pan so that it spreads evenly,then cook over medium heat for 60 seconds,or until golden underneath.loosen the edge and flip it over,then cook the other side of the crepe for 30 seconds or until golden.slide onto a plate,then reheat the pan and oil it again before making the next crepe. a 6 1/4 inch pan will make 12 crepes,a 9 inch pan will make 8.
Serving
Suggestions
go ahead and fill these with fruit for a breakfast crepe,veggies for a dinner crepe,or whipped cream for a dessert crepe.
Originally Submitted
2/24/2011
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