1 c All-purpose flour
1/4 ts Salt
1 1/4 c Milk
2 Eggs
2 tb Butter or margarine; melted
Vegetable oil
Recipe by: Southern Living
Preparation Time: 0:20
Combine all-purpose flour, salt, and milk, beating at
medium speed of an electric mixer until smooth. Add eggs,
and beat well; stir in melted butter. 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 until just 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
about 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. Yield: 16 (6-inch) crepes.
NOTE: Use this Basic Crepe recipe to make Florentine Crepe
Pie or any other recipe that calls for crepes. When you
have crepes left over, stack them between layers of wax
paper, place them in a freezer bag, and freeze up to 1
month. Take out just what you need for an impromtu entree
or dessert.
