Disorienting as this may seem, there is no unit of measurement for the recipe below. If I added “teacup,” I worry that it would prevent you from using an au lait bowl, a Champagne coupe or a coffee urn, when in fact they will all serve very well. (Figure that a pint glass will feed four.)
- 1 vessel whole raw eggs
- 1 vessel all-purpose flour
- 1 3/4 vessel whole milk
- 1/4 vessel melted sweet butter
- A dash to a pinch of salt.
Adapted from cooking.nytimes.com
Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don’t want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip — this is not at all delicate, though it seems as though it should be — and cook about 10 seconds.
Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you’re ready to eat. Serve with a whole array of things you might like to put in them.