Hello and welcome to the second installment of Recipe Sunday! As promised, this week’s Recipe Sunday featured recipe is crêpes! This follows last week’s featured recipe, macarons, quite nicely, in keeping with the whole french theme,
I was looking for a good crêpe recipe, and I was forwarded this one by a friend. Now, this sounded pretty good and not too hard, so I went with it, however I made a few minor alterations. The recipe, as I used it, is below, complete with photographic evidence of its success. Enjoy!
What you’ll need (for about 15 crepes):
2 Cups Flour
2 1/2 Cups Skim Milk
2 Tbsp Butter (melted)
Pinch of Salt
1 tsp Vanilla Extract
Vegetable Oil (for the pan)
What you’ll do:
Whisk together the flour and salt in a bowl. Make a well in the center and pour in the eggs. Mix well.
Pour in milk, a little at time, and stir after each addition. Keep stirring batter until small bubbles form on the surface. Then stir in the melted butter. Batter should be thin and easily poured.
Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. You may need to recoat the pan during the process – I had to recoat it twice. Be careful not to burn your hand. A paper towel really doesn’t protect your had from a sizzling hot pan. Yes, I found out the hard (and dumb) way.
Pour enough batter into the pan to coat the bottom, but no more than that. Swirl the pan around so the batter is evenly spread. Cook for about 30 seconds. Flip with a metal spatula. Heat the other side for about 20 seconds. Take it out of the pan, and put it on a plate to cool. Repeat.
Let them cool, then fill them with whatever you want. Traditionally, Crêpes are filled, folded in half, and then folded in half again. But you can really do whatever your heart desires – I’ve seen them rolled “burrito style” as well.
FYI: You can also refrigerate them and eat them over the next few days. I did. 🙂