Tuesday, March 8, 2011

Basic Crepes

Today is Mardis Gras! Back in first grade French class this meant making crepes. We all received a photocopied handout with instructions in both English and French with crude drawings of eggs being beaten and batter being poured into a frying pan. Too bad I lost it, or I'd post it here. In my college years, my Swiss roommate brought her crepe pan with her and it became a staple food in our dorm room. That's when I started filling them with whatever was on hand, (pesto-cheese crepes being my favorite). Another version I grew up with has ham, mushrooms and cheese inside, with a bechamel poured over the crepes, which are then baked. And of course, don't forget Nutella!

Recipe from Quick and Delicious, Reader's Digest (Makes 12)
1 1/2 cups milk
3 large eggs

2/3 cup flour

2 Tbsp melted butter

1/8 tsp salt

1. Whisk ingredients together
2. Heat skillet, pour and swirl/spread the batter to get a nice thin layer
3. Cook till underside is golden brown.
You can treat it like a pancake and cook both sides, but I've also been told you do NOT flip it.

Note: If you are stuffing the pancake, add the ingredients after the top looks almost cooked, fold the sides over the filling and continue cooking till the inside has time to heat up

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