simple & hearty crepes
Copy-and-print recipe at bottom of page!
Crepes! These are delicious any time of day…as a sweet or a savory delight!
This recipe is based on the crepe recipe from The Better Homes & Gardens New Cookbook, 11th edition…
INGREDIENTS:
2 beaten eggs
1-1/2 cups milk
1 cup flour
1/4 teaspoon salt
1 tablespoon oil
Whisk together eggs, milk, oil, flour, & salt.
Heat a lightly greased skillet on medium heat (just slightly on the higher side of medium rather than the lower side of medium) until very well heated through.
The cookbook recipe calls for spooning 2 tablespoons batter into a 6-inch skilllet, lifting & tilting the skillet so that the batter is spread evenly and very thinly, then browning one side only.
For our family, I use the large sized skillet & add quite a bit more batter, using maybe half a soup ladle or so, to give larger & much more hearty crepes. As described above, I lift & tilt the pan in all directions so that the batter is spread evenly & thinly across the bottom of the pan.
Also, I golden-brown them lightly on one side, & brown for another minute or so on the second side as well. That is just the way we like them!
You can experiment & see which way you prefer…Authentic crepes are very delicate indeed…
You can just add a little more oil to the pan before adding more batter, as necessary.
You may fill the crepes with any filling you like…we like to sprinkle them with sugar, or add a strip of jelly to one end, & roll them up.
Cheese, sauteed mushrooms, onion, etc., are all delicious!
Enjoy!
love,
Clay Ball
Copy-and-print version below!
SIMPLE CREPES
This recipe is based on the crepe recipe from The Better Homes & Gardens New Cookbook, 11th edition…
INGREDIENTS:
2 beaten eggs
1-1/2 cups milk
1 cup flour
1/4 teaspoon salt
1 tablespoon canola oil
Heat a skillet lightly greased with canola oil or other cooking oil on medium heat (a bit on the higher side of medium rather than on the lower side of medium heat) until very well heated through.
In the meantime, whisk together eggs, milk, oil, flour, & salt.
The recipe calls for spooning 2 tablespoons batter into a 6-inch skilllet, & lifting & tilting the skillet so that the batter is spread evenly and very thinly, then browning one side only.
For our family, I use a large skillet & add quite a bit more batter, using maybe half a soup ladle or so, to give larger & more substantial crepes. Also, I brown them lightly on one side, & brown for another minute or so on the second side as well. That is just the way we like them!
You can experiment & see which way you prefer! Authentic crepes are very delicate indeed!
You can just add a little more oil to the pan before adding more batter, as necessary.
You may fill the crepes with any filling you like…we like to sprinkle them with sugar, or add a strip of jelly to one end, & roll them up.
Cheese, sauteed mushrooms, sauteed onion, etc., are all delicious!
Enjoy!
love,
Clay Ball
