Directions: |
Directions:whisk eggs in electric mixer
add water, flour, oil, salt and mix together until mixed well.
Mixture will be very watery.
Heat non-stick pan on high heat. I also spray with cooking spray. For the best results when making crepes, use an 8- to 10-inch non-stick skillet or a seasoned crepe pan. Whip up the smooth batter of eggs, flour and water in a mixer or blender for best results. The batter should be the consistency of heavy cream when you begin cooking the crepes. If it thickens too much while it sits, just stir in a bit more water. (The flour will thicken the batter the longer it sits.
Sweet or savory, the technique for making crepes is simple: Heat the pan over medium-high heat and rub it with butter from the end of a stick (to add flavor and color). Ladle about 1/3 cup of the batter into the pan, then immediately pick up the pan and tilt it to spread the batter over the bottom of the pan.
Return the pan to the heat for one to two minutes, or just until the bottom of the crepe is browned and the top surface looks set. Slide a rubber spatula around the edge of the pan to loosen the crepe and flip it to the other side using either your fingers or the spatula. Another 30 seconds and your crepe will be done.
As each crepe is cooked, stack it on a plate with the others. Keep cooking until the batter is used, then eat! Cooked and cooled crepes can also be covered with plastic wrap and refrigerated for up to a week. Reheat them in the oven or in a hot pan before filling and serving. |
This recipe for Blintzas is from