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,
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.
Date: February 7, 2002