Tuesday, July 5, 2011

Basic Crepes

I tried my hand at making crepes!! I have always wanted to try them, but I have been very intimidated by the thought of it. Although I think that I probably need a little bit more practice and some of them got a little thick and a little too buttery they didn't turn out too bad. It was a little bit time consuming of a process so making them ahead of time would definitely be on my to do list the next time that I try to make a meal with them!!

Basic Crepes
(recipe found in Taste of Home)

1 1/2 cups milk
4 eggs
1 cup flour
1 1/2 teaspoon sugar
1/8 teaspoon salt
8 teaspoons butter

In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for 1 hour. Melt 1 teaspoon butter in an 8" nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

**These can be frozen for up to 2 months in the freezer.

1 comment:

  1. My daughter and I browsed though your site, I've actually been a reader for many months, and she chose this recipe and asked if I would fill the crêpes with Nutella. So here's my post Nutella Crêpes featuring your recipe.

    Cook Lisa Cook