- 1 cup unbleached white or whole
wheat flour
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- Vegetable oil for frying
Crepes are a little bit tricky the first
time you make them, but they become quite
easy after a little practice. To start off,
you need a small skillet. I use a 7-inch
iron skillet. You can use a larger skillet
if that is all you have available, but a
small skillet makes them the traditional
size. To prepare the batter, combine
everything in a medium bowl and mix well
with a whisk. You could also mix everything
together in the blender if you liked. After
mixing, allow the mixture to sit for a few
minutes to relax the batter.
Heat about a teaspoon of oil in your small
skillet. Swirl it around to cover the bottom
of the pan. Scoop up about 3 or 4
tablespoons of batter into the pan. Tilt and
jiggle the pan to cover the bottom
completely with the crepe batter.
Cook for about a minute, until the bottom is
browned. The top should be dry and a little
puffy. Now you can flip the crepe and brown
the other side if you like. I don't do this
part though. I just take the crepe, browned
on only one side, and place it in a nearby
plate and go on to the next crepe. These are
so thin that the top is always cooked
through by the time the bottom is browned.
Since crepes are rolled around a filling it
is easy to keep the brown part on the
outside, where it will be seen. The light
colored side is next to the filling, so no
one can tell you skipped a step.
Continue cooking the crepes until all of the
batter is used. Roll the crepes around the
desired filling and serve topped with a
sauce of some sort.
For a quick snack, fill the crepes with
strawberry preserves, and top with a drizzle
of honey, or sweetened yogurt. Absolutely
sublime, and good for an after school snack.
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