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Basic Crêpes

Servings: Makes 1 1/3 cups Crêpe Batter or 12 Crepes
Comments:
Crêpe

Definition: [KRAYP; KREHP] The French word for "pancake," which is exactly what these light, paper-thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes. Dessert crêpes may be spread with a jam or fruit mixture, rolled or folded and sometimes flamed with brandy or liqueur. Savory crêpes are filled with various meat, cheese or vegetable mixtures--sometimes topped with a complementary sauce--and served as a first or main course.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Ingredients:
1 large egg plus 1 large egg yolk
1 1/2 teaspoons sugar
1/2 cup flour
3/4 cup milk
2 tablespoons butter or margarine,
melted
Vegetable oil

Instructions:
TO MAKE THE CREPE BATTER: With
an electric mixer at medium speed, beat
together the egg, egg yolk, sugar, flour
and 1/4 cup of the milk, until the mixture is
well blended. Beat in the melted butter
and remaining milk to form a smooth
batter. Sieve the batter if necessary.
Refrigerate for at least 30 minutes or the
batter may be frozen at this stage.

TO COOK THE CREPES: Drop
spoonfuls of the batter on a lightly oiled
skillet or crepe pan and quickly spread
the batter from the center in a circular
fashion, using the underside of the
spoon. Cook until the bottom side of the
crepes are golden brown. Carefully turn
them over to lightly brown the other side.
Remove the crepes from the pan,
stacking them on a plate. Use these basic crepes for a sweet or savory dish.

Source: DianasDeserts.com
Date: February 7, 2002