Basic Crepes
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Use this Basic Crepe recipe to make any recipe that calls for crepes. When you have crepes left over, stack them between layers of wax paper, place in a freezer bag, and freeze up to 1 month. Take out just what you need for an impromptu entreé or dessert.
For more delicious Crepe recipes See my section Crepes and Flaming Desserts
INGREDIENTS
1 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
2 eggs
2 tablespoons butter or margarine, melted
Vegetable oilCombine all-purpose flour, salt, and milk, beating at medium speed with electric mixer until smooth. Add eggs and beat well; stir in melted butter and 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 just until 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 for 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.
Makes 16 to 18 (6-inch) crepes