Basic Crepes

Serving Size  : 4     Preparation Time : 0:00

Categories    :

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2     Eggs -- slightly beaten

     2/3    Cup  Milk

       3     Tablespoons  Oil

     1/2    Cup  All-Purpose Flour

     1/4    Teaspoon  Salt

In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.

Gradually stir in flour and salt; beat until smooth.

Cover and refrigerate at least 1 hour.

Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot.  Stir batter.

Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the pan thinly but completely.

Cook, turning once, until light brown on both sides.

Repeat, using all the batter.

Brush pan with oil when necessary.

Recipe make about 12 crepes.
                 
NOTES : Tip for better crepes. Batter should be about as thick as heavy cream. The pan should be quite hot but if oil begins to smoke, lift pan from heat source until it cools slightly. Expect the first few crepes to stick to the pan. If early crepes come out misshapen, use them for deep-fried snacks or noodles.