|Flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Teaspoon (For Dessert Crepes)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter/Oil||2 Tablespoon, melted or cooled|
Sift the dry ingredients into a bowl.
Break the eggs into another bowl and mix until yolks and whites are blended.
Pour the beaten eggs into a reservoir in the middle of the dry ingredients. (The mixing is more difficult if you break the eggs right into the dry ingredients.)
Stir the flour mixture into the eggs little by little.
It may be necessary to add a little milk (or whatever liquid is used in the recipe) to incorporate all the flour.
Mix the liquid in thoroughly a spoonful at a time before adding more.
When the mixture becomes easy to work (when about half of the liquid has been used), the remainder can be added in two portions.
Add melted butter (and flavorings if indicated).
Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature.
Crepe batter can be held overnight in the refrigerator.
If necessary, the crepe batter can be cooked immediately; but the resting time allows the flour to ab sorb more liquids, makes the batter easier to handle and gives the crepes more flavor.
Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small a mount of extra liquid can be added at this time.
The consistency should be at least as thin as heavy cream.
Mixer or whisk method: In medium mix ing bowl, combine eggs and salt.
Gradually add flour, alternating with milk, beating with an electric mixer or whisk until smooth.
Beat in melted butter.
Blender method: Combine ingredients in blender jar; blend for about 1 minute.
Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.