Directions: |
Directions:Sift flour and salt into a large bowl. Form a well in the center of the flour and pour in 1 c. of milk. Stir carefully with a wire whisk, beginning in the center and gradually forming bigger circles. Add the eggs and keep stirring. Add the rest of the milk little by little, and finally add the oil. Stir until batter is completely smooth. Let mixture sit for 30 minutes.(When you are in a hurry, you may also combine all the ingredients at once with a mixer and not wait for 30 minutes…the batter isn't as smooth, but the crepes usually still taste pretty good). Heat a large non-stick frying pan to medium-hot. Rub oil around the pan with a paper towel. Depending on the size of your pan, use a 1/4 cup or 1/3 cup of batter to pour into the pan. As soon as you pour the batter, lift the pan and tip it back and forth in a circular motion so that the batter covers the whole bottom of the pan. Allow each crepe to cook for 1-2 minutes. When the edges start curving in or browning, gently loosen the whole crepe with a spatula. Once it is loosened, flip the crepe over and let cook for one more minute. Makes 7-10 crepes.
Ham and cheese crepes:
You may add grated cheese, ham, mushrooms, onions, peppers and anything else that sounds good. Place the ingredients on one half of the crepe as soon as you flip it over the first time. After a minute, fold the empty half of the crepe over the filling to form a half circle. Flip the whole thing over one more time to melt cheese on the other side.
Dessert crepes:
Add one teaspoon of vanilla to the batter. Cook crepes normally and once you remove them from the pan, add one of the following combinations: Lemon juice and white sugar
Nutella, melted chocolate and bananas, fruit and whipped cream…Bon Appétit! |
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