Monday, January 29, 2007

Classic Crepe

classic crepe


2 eggs
1 Cup flour
1 Tbsp. Sugar
1 Tbsp. Melted Butter
1/2 tsp. salt

How to:
Whisk eggs until frothy; add milk, flour, sugar, salt and melted butter. Continue beating until you will reach a very very thin consistency of the batter. Heat a nonstick medium sized pan with low-medium fire. Oil spray the pan or you make use a kitchen towel wet with oil to wipe the pan to avoid excess oil. Put 2-3 tablespoon into the pan; tilt the pan to form a very thin circular shape of the batter. Start removing from the edges as it turns slightly brown and turn it over slowly not to deform the shape. Use a wax paper to alternate each crepe to easily separate each. Spread Jelly or syrup on each crepe, fold into quarts and serve.
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