Basic Crepes
Instructions:
These delicate pancakes can be stuffed with one of our fillings or rolled up with some jam. The crepes can be prepared up to one day ahead; wrap a stack tightly in plastic wrap and refrigerate. 3 large eggs 11â„2 cups milk 4 tablespoons butter or margarine, melted 2â„3 cup all-purpose flour 1â„2 teaspoon salt
Makes about 12 crepes Prep: 5 minutes plus chilling Cook: 25 minutes
- In blender, blend eggs, milk, 2 tablespoons butter, flour, and salt until smooth, scraping down sides of blender. Transfer batter to medium bowl; cover and refrigerate at least 1 hour or up to overnight to allow flour to absorb liquid.
- Heat nonstick 10-inch skillet over medium-high heat. Brush bottom of skillet lightly with some remaining butter. With wire whisk, throughly mix batter to blend well. Pour scant 1â„4 cup batter into skillet; tilt pan to coat bottom completely with batter. Cook crepe until top is set and underside is lightly browned, about 11â„2 minutes.
- With heat-safe rubber spatula, loosen edge of crepe; turn. Cook until second side has browned, about 30 seconds. Slip crepe onto waxed paper. Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe and stacking crepes between sheets of waxed paper