Crepes

By chelyc13

Ingredients

• 4 large eggs
• 1 cup whole milk
• 1/2 teas salt
• 1 teas sugar
• 1 cup all purpose flour
• unsalted butter

Details

Servings 12

Preparation

Step 1

1. In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined but still a bit lumpy; then set the batter aside for 30 minutes to let it tenderize. Whisk the batter one more time before cooking.

2. In a nonstick 8 inch skillet, melt about 1/2 teas butter over medium heat. When the butter foams, use your left hand to pour or ladle in about 3 tblsp of the battter into the center of the pan. Imediately lift the pan from the butner with your right hand and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is jsut set and the underside is lightly browned, 1 to 2 minutes. Using a spatula or your fingers, flip the crepe and cook it unilt the other side is lightly browned, 30 seconds to 1 minutes. Transfer the crepe to a platter. Repeat with the remaining batter, sticking the cooked crepes on top of one another. (You can store them in the refrigerator for up to 2 days, stacked and covered, or in the freezer for up to 1 month. Rolle dup or stacked with layers of wax paper in between.)

3. Serve warm or at room temperature, sprinkled with confectioners' sugar; or add a filling to the crepes and roll them up like cigars.