Crepes

Agate Cove Recipes : Crepes

This recipe makes enough batter for about a dozen crepes.

Ingredients
1 cup	white flour
pinch	salt
1 1/4 cups	milk
2	eggs
1 Tbsp	butter, melted

Directions
Sift the flour and salt into a bowl. Make a well in the center, and add the eggs and a little bit of milk. Beat well with a wooden spoon, working in all the flour. Reserve ½ cup of milk. Gradually beat in the remaining milk, until bubbles form on top of the batter. Heat the reserved milk in the microwave, and slowly stir in the butter. Add this to the batter, whipping until smooth. Add a small amount of oil to a 7-inch crepe pan – enough to barely cover the base – and place over high heat. Pour in ¼ cup of batter, and quickly tilt the pan so that the batter covers the base thinly and evenly. Cook for about 1 minute over high heat until lightly browned underneath. Turn crepe with a metal spatula, and cook the other side for about 30 seconds. Keep crepes warm by stacking them, using squares of parchment paper to separate them. Crepes can be frozen. To serve again, put the frozen crepes into a 150-degree oven for about 30 minutes.

Last Revised: 12-Aug-2005