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Ingredients
- 1 c. plain flour
- 2 1/4 c. milk or
- 1/2 tsp. salt
- a mixture of milk and water
- 4 eggs, lightly beaten
Details
Adapted from delscookingtwist.com
Preparation
Step 1
Sift flour and salt into a mixing bowl. Make a well in the centre and add the beaten eggs and a little milk. Gradually mix in the flour from the sides, pouring more of the remaining liquid as you go and keeping a smooth batter. Continue until all liquid is added and the flour is combined. You can use an electric beater if you prefer, but make sure you incorporate the liquid gradually, otherwise you will have lumps throughout the batter. Cover and let rest for at least 30 to 60 minutes, or overnight in the fridge. When ready to make the crepes, beat the batter lightly. Heat the crepe pan to very hot with a small amount of vegetable oil. Wipe with kitchen towel and pour the excess oil away so you don’t end up with a greasy first crepe. Pour a small amount of the batter in and work quickly, tilting the pan to cover the base with a thin layer of the batter. When it bubbles a little and comes away from the sides of the pan it is ready to turn. Cook the other side then serve with the toppings of your choice. Some people cook a whole stack then re-heat quickly before serving, others cook them and keep them warm in the oven covered with a tea towel, or serve people one at a time and make a social event out of it. One is never enough so allow at least two or three crepes per person.
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