I don't know when or how I came up with this recipe. The noticeable oddity in it is that half of the liquid is water. It seems to make for a nice light crepe that is easy to cook. I don't think I got the idea on my own. In other words, it's probably a French way of doing it. I always like to make a lot of crêpes, so be forewarned.
8 eggs
1 2/3 cups milk
1 2/3 cups water
2 cups flour
1-3 tablespoons sugar
a pinch of salt
4-6 tablespoons melted butter
1 teaspoons vanilla (optional)
Mix it all together very thoroughly and let rest for a while if bubbly.
To make the crêpes get a small skillet, or if you have it, get two or three crêpe pans. I can do three pans at once, but it takes concentration.
Get ready your pan(s), a 1/4 cup, a saucer, a plate and a turner, a very small dish with a tablespoon of oil in it, and a paper napkin. When the pan(s) hot enough (medium) dip the crumpled napkin into the oil and use to lightly grease the pan. Dip the 1/4 cup into the batter to fill, pour into the pan, quickly swirl to cover the pan, and set the cup down on the saucer. Let cook until the bottom is nicely browned and the top of the crêpe takes on a dry look. Carefully turn over, having gently eased the crêpe loose at the edge. The second side cooks more quickly than the first. Pile up the done crêpes on a plate, covering with a tea towel to keep them warm if you like.We generally serve these with yogurt of any kind smoothed around on the flat crêpe then rolled up. A dusting of icing sugar is nice, and for a special occasion spoon on fresh-made berry sauce.
No comments:
Post a Comment