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Crepes

How to make French crepes (thin pancakes) with professional cooking teacher and former caterer, Betty Bannerman Busciglio.
Ingredients
  Flour 1 Cup (16 tbs)
  Eggs 4
  Vegetable oil 2 Tablespoon
  Dark rum 2 Tablespoon (optional) (Optional)
  Sugar 2 Teaspoon
  Salt 1 Pinch
  Milk 1 1⁄2 Cup (24 tbs)
  Butter 1⁄4 Cup (4 tbs), softened
For garnish
  Lemon juice 1⁄2 Cup (8 tbs)
  Powdered sugar 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Line a counter with a long sheet of waxed paper.

MAKING
2. Combine all ingredients in a blender and process until well mixed. Allow mixture to stand at room temperature for 60 minutes. Transfer to a bowl and stir.
3. Heat a crepe pan over medium and butter lightly. Use a scant ΒΌ cup of batter for each crepe. Pour into pan and quickly swirl to coat the bottom of the pan. Cook for 3 minutes until crepe is lightly browned then turn over and cook for a minute or so on the second side.
4. Turn out onto the waxed paper and repeat with remaining batter.

SERVING
5. Drizzle lemon juice and sprinkle over crepes, roll and serve.

TIPS
After the crepes have cooled you may stack them. They can be kept in the refrigerator for a few days or they can be frozen. You may reheat them in a microwave or tightly wrapped in foil in a regular oven.
For savory crepes, simply omit the rum and sugar. You may add finely chopped herbs to the batter if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Breakfast
Taste: 
Sweet
Feel: 
Smooth
Equipment: 
Frying Pan
Dish: 
Crepe
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Flour
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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