1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil (or butter for a better flavor). Pour a ladle full of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes until golden (lightly). Repeat with remaining batter.
These crepes are amazing because they can be used with any type of dish- dessert (of course), dinner, side, etc. They are not overly sweet like most crepes and can be dressed up or down to fit the occasion.
Some of the ways I like to serve these:
For breakfast- cook some fresh or frozen berries with a tiny bit of sweetener and cornstarch to make a thick fruit sauce, roll in crepe, top with whipped cream and sugar.
For dessert- fold in quarters and drizzle with cinnamon sugar. Or drizzle with chocolate sauce :D Yum.
Some tips for cooking crepes:
Thinner is better ;) drop enough batter to fully coat the bottom of the pan and rotate the pan so that the batter runs around and fills out the pan. I keep circling the pan till the batter stops moving and is partially cooked to the bottom of the pan.
Crepe pans should be hot but not too hot. When you put your batter in the crepe should immediately start cooking to the pan and solidifying. If it's to hot the edges of your crepe will brown to fast.
Have a cooling rack on hand and turn your crepes out on top. Do not stack crepes until they are cool.
I like to butter my pan almost every time. Have a pastry brush and melted butter on hand and give it one swirl of butter before adding batter. It should sizzle when you add the butter. If your pan is not hot enough you can leave it on the burner for a few seconds between turning out your crepe and moving on to the next one.
Non stick pans work best (crepe pans work even better :p lol, now you know what you can get me for my b-day) and I usually have three or four going at the same time.