Crêpes (Main Dish)

France! à travers Michael Caldwell

-- MichaelCaldwell - 13 May 2007

Ingredients

Amount Ingredient
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions

Mix the ingredients very well. Blend if necessary. You don't want any lumps. After mixing, set for 10-20 minutes to let it settle. Strain through sieve if necessary to achieve smoothness.

Heat a pan on the stove at medium.

When it's good and hot, pour on some batter and swirl the pan around to make the batter cover the entire pan. If the pan isn't a non-stick pan, you should put wither oil or butter on between each crêpe. It's important to make crêpes as thin as you can!

When the edges are starting to turn brown, use a metal spatula to pick up the edges and then flip it. I personally pick it up with my fingers after I get an edge up. But you have to do it fast or else you'll burn yourself...

Let the other side cook for just a while. You can pick it up to sneak a peak to make sure it mostly cream colored with brown spots. That's how you know its done smile

Pick it up and eat it!. I like to spread either Strawberry Jam and whipped cream, or Nutella® on mine before eating. Hope you enjoy!

Comments

 
RecipeForm
Name Crêpes
RecipeCategory Main Dish
Origin France! à travers Michael Caldwell
Topic revision: r2 - 2009-03-22 - MichaelCaldwell
 
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