Unmeasured Crepes

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.)
Photo by Tempest R.
Adapted from cooking.nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

s

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cooking.nytimes.com

Ingredients

  • 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.

Directions

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.

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