Sunday, February 08, 2009

Easy Crepes

Crepes are no longer difficult to make now that we have non stick pans, its really easy to make paper thin crepes that will slide right out of the pan. They can be made sweet for desserts with the addition of sugar or left savory with maybe a creamy and rich seafood filling.

1 cup flour
1 whole egg
milk as needed, to thin batter
dash kosher salt
dash sugar
powdered sugar
Maple syrup
Lemon wedge


1. Make the crepe batter by mixing the egg with the flour, then slowly whisking in the milk till smooth, season with the salt and sugar. (A blender works real well)

2. Heat a 6 inch nonstick pan and spray or brush a thin coat of vegetable oil on surface.

3. Pour 1 ounce of batter in pan, tilt the pan so that it coats the whole bottom of pan evenly.

4. After about 30 seconds, peel and flip the crepe over (you will see the edges start to brown when its ready to flip)

5. After cooking about 5 seconds its done and will slide right out the pan.

Serve hot with maple syrup and powdered sugar dusted on top, try with a squeeze of lemon, it is amazing.
Yield = 12 crepes

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