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Crepes
Monday, June 19, 2006Crepes
4 eggs
1/4 tsp salt
2 cups flour
2 1/4 milk
1/4 cup melted butter or margarine
Directions: Break four eggs into a bowl and add 1/4 tsp of salt. Whisk until the egg looks uniformly yellow. Add 1/2 cup flour to egg mixture. Whisk into egg mixture as you add milk, and then flour. Continue until you have added it all. Whisk until it is smooth. Add melted butter to the batter and whisk again until smooth. Cover the batter and refrigerate until you are ready to make crepes. Use an 8-inch skillet. Pour about 1/4 cup of batter into the skillet (use no-stick spray, butter or oil if the pan is not a nonstick pan). As you pour, move the pan around so the bottom is covered thinly by the batter. Flip after it has cooked on the one side. After the crepe is cooked, top with ingredients of your choice.
Some suggestions: Ham, cheese, spicy mustard; or peaches, Hershey's chocolate syrup and cashew slices.
Yield: 20-24 crepes
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What's happening this week
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- Dayton Philharmonic Orchestra with Violinist Vadim Gluzman at Schuster Performing
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