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Recipes - and - RecipesHere's my favourite crepe recipe, from "The New Basics". They're nice and thin, very good. I use a blender to mix these.
1 cup unbleached all-purpose flour
1 tbsp sugar (omit for savory crepes)
1/4 tsp salt
1 cup milk
1/3 cup water
3 eggs
3 tbsp unsalted butter, melted
1. Combine the flour, sugar, and salt in a food processor and process briefly.
2. With the motor running, add the milk, water, eggs and butter through the feed tube. Process until smooth.
3. Heat a heavy 7" nonstick skillet until quite hot. Pour in 3 tbsp of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, 30 - 45 seconds; then turn and cook another 15 seconds.
4. Repeat using up all the batter. As you finish the crepes, stack them between
sheets of wax paper to prevent them from sticking. Wrap the stacked crepes in
plastic wrap (I use zip lock). They will keep in the refrigerator for 2 days
(I freeze bags of 6 or so, and label with the amount so I can pull out for number
of guests).
12 crepes
Pam Vogel
Hycroft B&B, Vancouver, BC Canada
www.hycroft.com
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