Ingredients
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3
-
2/3
-
2
-
1/4
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Basic Whole Wheat French Crepes, These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking
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Steps
|
1
Done
|
Note: If You Want to Make Regular Crepes, not Using Whole Wheat Flour, Use 3/4 Cup Milk, 2 Tbs Cold Water, and Substitute 3/4 Cup White Flour. |
|
2
Done
|
in a Small Bowl, Beat the Eggs, Milk, Melted Butter, and Salt Until Well Combined-About 20 Seconds. |
|
3
Done
|
Sift the Flour Into a Medium Size Bowl or a 2 Quart Measuring Cup, Then Add the Liquid Mixture, Beating Until Well Combined-About 1 Minute. |
|
4
Done
|
or Blend the Eggs, Milk, Butter, and Salt in an Electric Blender or Food Processor For 15 Seconds; Sprinkle in the Flour and Blend Until Smooth-About 30 Seconds. |
|
5
Done
|
Cover Loosely With Plastic Wrap; Let Stand For at Least 1 Hour Refrigerated or at Room Temperature. (the Flour Will Swell to Make a Softer Batter.) Will Keep, Refrigerated, For Up to 4 Hours. |
|
6
Done
|
Brush Butter on the Bottom of a Crepe Pan or Heavy 7-Inch Skillet. |
|
7
Done
|
Set Over Moderate Heat For About 30 Seconds or Until a Drop of Batter Sizzles. |
|
8
Done
|
Stir the Batter Well, Pour 2 Tablespoonfuls Into the Skillet, and Quickly Tip It Back and Forth So That the Batter Evenly Coats the Bottom. |
|
9
Done
|
Cook Until the Crepe Edges Are Golden Brown-About 1 Minute. |
|
10
Done
|
Slide a Spatula Under the Crepe, Flip It Over, and Cook For About 30 Seconds. |
|
11
Done
|
Transfer to a Warm Plate. |
|
12
Done
|
Repeat With the Remaining Batter, Rebuttering the Skillet When Necessary. |
|
13
Done
|
*at This Point the Crepes Can Be Cooled to Room Temperature, Separated by Sheets of Wax Paper, and Stored. |
|
14
Done
|
Refrigerate, Wrapped Tightly With Plastic Wrap, For Up to 24 Hours. |
|
15
Done
|
Freeze, Wrapped With Aluminum Foil and Labeled, For Up to 1 Month at 0f. |
