Directions: |
Directions:1. Place a non-stick skillet on medium heat before blending the ingredients.
2. Add the eggs, milk, water, salt and oil to a sealable tupperware or similar container suitable for shaking. Shake for 1-2 minutes until all of the ingredients are well blended.
3. Add half of the flour, re-seal and shake hard for two minutes.
4. Open the container and break any lumps of flour against the side of the container using the back of a spoon. Add one heaping tablespoon of flour and shake again for 2 minutes.
5. Repeat step 4 until all of the flour is absorbed into the liquid. The batter should be the consistency of syrup at room temperature. If you have time, let the batter stand in the refrigerator for 30 minutes, then stir lightly before cooking. This will eliminate most of the tiny air bubbles in the batter, which prevents sticking to the pan.
6. Pour just enough batter into the hot skillet to cover the bottom, tilting and rotating the skillet as you pour to get the batter as thin as possible. This is a skill that will improve with experience. You may want to use a non-stick spray on the first crepe, but since the batter contains cooking oil, it is not necessary.
7. When the edges of the crepe turn brown and the liquid on top has solidified, carefully lift the edge of the crepe with a fork and slide a spatula under, then flip the crepe to cook the other side. |
Personal
Notes: |
Personal
Notes: These crepes can be used for any dish. Try filling them with your favorite seafood, or with strawberries and whipped cream.
This was my favorite breakfast as a child. Mom (Aunt Clara to most of you) would have two or three skillets going at the same time to feed us all as fast as we could eat them. WIth just a little Steen's syrup and a pat of butter, I was in heaven.
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This recipe for Aunt Clara's Quick and Easy Crepes is from