Simple Basic Crepes
|Milk||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
In blender, whirl milk, eggs, and flour until smooth. (Or blend eggs and milk with a wire whip; add flour and mix until smooth.)
Let rest, at room temperature, for at least 1 hour. (Or cover and refrigerate until next day; bring batter to room temperature before cooking.)
Place a 6 or 7-inch crepe pan or other flat-bottomed frying pan on medium heat.
When hot, add 1/4 teaspoon butter and swirl to coat surface.
Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface.
If heat is correct and pan hot enough, crepe sets at once, forming tiny bubbles (don't worry if there are a few little holes); if pan is too cold, batter makes a smooth layer.
Cook until surface is dry and edge is lightly browned.
Turn with a spatula and brown other side.
Turn out onto a plate, stacking crepes as made.
If made ahead, cool, then place wax paper between each crepe; package airtight (in quantities you expect to use) and refrigerate for as long as a week; or freeze for longer storage.
Allow crepes to come to room temperature before separating; they tear if cold.
To serve, spread with butter and jam or enclose with a filling for a main dish entree.