Saturday, June 11, 2011

Crêpes

There's something about turning beautifully thin wrappings into delicious little presents that makes a Saturday brunch so special. Satisfy both your savory and sweet cravings with practically any ingredients found in the fridge or pantry. Get creative!


Prep Time: 5 minutes
Cooking Time: 30 minutes
Yield: ~12-18 crepes (depending on the thickness/thinness of your crepes)

Ingredients:
1 1/2 cup milk
2 eggs
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 tablespoon cooking oil
1/2 teaspoon salt
1 teaspoon sugar

Fillings:
Anything you want!

In a 4 cup Pyrex, measure the milk and then add all other ingredients. Beat with whisk until combined. Heat a non-stick 6-inch skillet on low-medium. Pour in some batter, lift and tilt skillet with some rounding wrist action to fully cover the bottom of the skillet but not too thick. Return to heat; brown on one side only. Gently using a wooden spatula, lift from a drier side of crepe and transfer to a plate (crepe should stick to spatula so you can carefully dangle it over to the plate without having the entire spatula under the crepe which would otherwise make releasing the spatula from the crepe more difficult in my experience...). Repeat with remaining batter.

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