Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----CREPES-----
2 c Flour
2 tb Sugar
2 lg Eggs
2 c Milk
2 tb Oil, cooking
Combine the flour, sugar, eggs, and milk and beat
until smooth. The resulting batter should be the
consistency of thin cream.
Add oil to the batter and mix lightly.
Grease an 8-inch crepe pan or frying pan lightly
with butter and heat until the butter is quite hot but
not burned.
Ladle about 1/3 cup (or a bit less) of the batter
into the pan and rotate the pan to spread the batter
evenly. Cook the crepe until it looks firm and is
lightly browned at the edges (about 1 minute) then
turn the crepe over with a thin spatula or your
fingers and cook the other side for about 30 seconds.
Grease the pan with a bit more butter about every
other crepe, or when the crepes begin to stick.
Repeat until the batter is gone.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans
