Classic Crepes

By pressurecooker

Use these crepes when making Curried Chicken Crepes in the French Style. You can also put cinnamon, sugar and butter on them for a sweet treat.

Ingredients

• 2 eggs
• 2 T melted butter or salad oil
• 1-1/3 C milk
• 1 C flour

Details

Servings 14

Preparation

Step 1

Place ingredients in a blender in the order listed. Blend at high speed for 20 - 30 seconds. Scrape down bowl, then blend a few more seconds.

Pour the batter out on the skillet or crepe pan (make sure the pan you are using is well seasoned). Let it flow to the desired size. Do not let the heat get too high or the crepes will cook too fast and be hard.

There will be some bubbles and you will see that the edges are cooked. When the crepe edges looked cooked for about an inch around the crepe, then flip it. Only leave the crepe on the second side for a minute or two as most of the cooking is complete before the flip.

I place the cooked crepes on a dinner plate and separate them with waxed paper. The cooked crepes can also be stored in the refrigerator for a few days, or for a longer period of time in the freezer.