Source: Crepes and Flaming Desserts by Irena Chalmers
Makes 12 servings.
Preparation time: 20 minutes
Tips: Easy dessert, serve with powder sugar and lemon juice.
Crepes Basic Batter
for Dinner or Desserts
Ingredients
Preparation
3/4 cup all-purpose flour
1 pinch salt
1 1/4 cups milk
1 egg yolk
1 whole egg
1 tablespoon melted butter or light oil
1. Sift the flour into a mixing bowl. Add a pinch salt, the egg yolk and whole egg and half of the milk. Stir with a wire whip until smooth.
2. Add the remainder of the milk and the melted butter or oil.
-All of the ingredients may be put in the blender for 10 seconds. If the batter is made in the blender, it may be used immediately. If it is prepared by hand, allow it to rest for 1 hour so that the milk and flour will be well combined.
-The batter may be prepared for later use and will keep in the refrigerator all day. If it is left until the next day it may need to be thinned with 2 more tablespoons of milk.
3. TO COOK: Put about 1 tablespoon of oil in the pan and heat it until is hot. Tip the oil out. A little will remain clinging to the surface and this will be enough in which to cook the crepes. Return pan to the moderate heat.
4. Select a spoon that holds enough batter to film bottom of the pan. Put a spoon full of the batter in the pan and roll it around quickly until the base is completely covered. Tip out any excess batter. The crepes should be as thin as possible. As soon as the batter appears dull and the edges have begun to brown, use a spatula and flip it onto the other side. The second side will cook more quickly.
5. Remove crepe from the pan and throw it away!. The first crepe just absorbs the oil from the pan and doesn't taste good.
6. Do not add more oil to the pan after the first crepe is made. There is enough oil in the batter to prevent the crepe from sticking. Proceed to cook the crepes as the first one.
-Crepes have a inside and an outside. The side which cooks first is the outside because it looks more attractive. As each crepe is made, place it in a pile on a clean tea towel.
-The batter should be the consistency of light cream if it gets to thin, put it in the blender and add more flour.
-If the batter forms clump in the middle of the pan, the pan is too hot. Wave the pan about in the air to cool it down and lower the heat.
NOTE: Beer may be substituted for milk in the same proportion for entree crepes.
Makes 12 crepes
