Preparation: resting time in fridge about 2 hours
Cook Time: 10 min or so
Yield: about 8 Crepes
1 1/4 cups all-purpose flour
1 pinch salt
1 egg, lightly beaten
1 1/4 cups milk
some butter or pan spray for greasing pan
some waxed paper
1 crepe pan
1 large measuring cup with a spout
1 plastic spatula
NOTE: If you're going to make Spinach Crepes, take about 1-2
Cups of FRESH Spinach, remove stems, rinse, then boil for a
few minutes, drain & cool. When cool, dice up very small. Use
a clean wash cloth to press out any remaining liquid. Add this
to your Crepe Batter.
If this is your first time making Crepes, make a double batter,
so you can get the feel for making Crepes.
NOTE: I suggest you use WHOLE Milk. If you are using salted
Butter, omit the salt from the recipe.
Combine Flour and Salt in a mixing bowl and make a well in the
center. Pour in the Egg and Milk and whisk until smooth.
Transfer to a large measuring cup with a spout for even
pouring, cover with saran wrap. Allow Batter to rest,
refrigerated at least 2 hours.
MAKING THE CREPES: Brush a hot Crepe pan with Oil or
melted Butter, AND wipe around with paper towel.
Pour in about 1 1/2 Tablespoons of Batter, depending on the
size of the pan.
Tip the pan to coat it with a thin layer of Batter. When pouring
the batter, make sure your pan is HOT. Pour just a bit, and
swirl pan around so batter coats all around the pan. So use
care and use a plastic spatula. Once the Crepe starts to
bubble, flip it over so it cooks a bit on the other side (use the
spatula to guide you).
You want both sides to be slightly golden brown. Cook over
medium-high heat until Crepe is golden brown, about 1
minute, then turn and brown other side. (The Crepe will let go
of the pan around the edges when it it's time to flip it -- don't
overcook, or they'll burn.
Heat the flip side only about 20 seconds. Place on a plate
between layers of wax paper until needed.) Continue cooking
Crepes, adding Oil or Butter to pan as needed.
You can store for one day in frig, but generally speaking, use
when you make them.
NOTE: NEVER wash the pan. You can clean it again next time
by wiping clean with paper towel after heating up on
in a Crock Pot
Soups & Broths
Pasta, Leaf & Dressings
Grilled WHOLE Pineapple,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a
Savory, Dessert, Veggie
Dough's & Sauces
Homemade Pasta, Sauces
Seafood, Chicken, Beef,
Baked, Pan Fried, Poached,
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Variety of Beef dishes
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Tostadas, Chili Rellenos,
Homemade Enchilada sauce
Bisque, Shrimp de Jonghe
Pies, Tira Mi Su
"La Cuisine Francaise"
with FREE Magic Pan
While the Crepe
Cookbook has SOME
of the Magic Pan
recipes, The FREE
Magic Pan recipes
has them all
Making crepes is fun and simple. There are different batters
one can choose, regular to flavored with beer. A rule of thumb
is to refrigerate batter for at least one hour prior to making
crepes. Coating the pan with a bit of butter to melt also helps.
Usually the first few crepes are a practise run through until
you get the hang of it. All the cookbooks include SAVORY
crepes as well as desserts. Once you get used to making
crepes, you can then get CREATIVE with your stuffings!!!
The round like spatula helps spread the batter, or you can
use the regular pan and "swirl" the batter about.
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