Homemade Crepes Recipe
Crepes are Simple to make and very versatile:
1 cup milk
1/2 teaspoon salt
1 cup flour
2 to 3 tablespoons butter
Beat the eggs well, gradually beat in the milk, salt, flour and butter beat until smooth.
Cover batter for about 30 to 40 minutes no less.
Heat a crepe pan until moderately hot, then add just enough butter to film the pan; I use a pastry
brush for this; using a ladle or small cup, pour in several tablespoon of batter into crepe pan, then quickly tilt the pan to spread the batter evenly in the pan, if there is too much batter in the pan pour it back into bowl, and use less batter for the next crepe.
Cook for a few more minutes, until the bottom is lightly browned and the edges lift easily from the pan. The crepe should slide loosely about in the pan.
Turn it with a spatula, or use your fingers to quickly turn it over.
Cook the second side for a few minutes it will be brown in spots not as evenly as the first side. which is ok because this is the side used on the inside of the rolled crepe.
Remove crepe to a plate; butter the pan again for the next crepe repeat until batter is gone; You can stack the crepes on a dish as they are done. *If the batter becomes too thick add a little milk.
Crepes can also be frozen: I stack them and seal in a ziplock bag.
Fillings to follow in next recipe.