Basic Crepes Recipe
I love this Basic Crepes recipe for it brings really positive comments every single time I cook it. How long will you deprive yourself of Basic Crepes? Go ahead and try it now.
Ingredients
1 egg
1/2 cup skim milk
1/4 cup plus 3 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 teaspoon vegetable oil
Vegetable cooking spray
Directions
Combine all ingredients except cooking spray in container of an electric blender, process 10 seconds.
Scrape down sides of blender container with a rubber spatula, process 10 seconds or until smooth.
Refrigerate batter 1 hour. (This allows flour particles to swell and soften so that the crepes will be light in texture.)
Coat the bottom of a 6-inch crepe pan or nonstick skillet with cooking spray, place pan over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan.
Quickly tilt pan in all directions so batter covers pan in a thin film, cook about 30 seconds.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip and cook 30 seconds on the other side.
When crepe is done, place on a towel to cool.
Stack between layers of waxed paper to prevent sticking.
Repeat with remaining batter.
Scrape down sides of blender container with a rubber spatula, process 10 seconds or until smooth.
Refrigerate batter 1 hour. (This allows flour particles to swell and soften so that the crepes will be light in texture.)
Coat the bottom of a 6-inch crepe pan or nonstick skillet with cooking spray, place pan over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan.
Quickly tilt pan in all directions so batter covers pan in a thin film, cook about 30 seconds.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip and cook 30 seconds on the other side.
When crepe is done, place on a towel to cool.
Stack between layers of waxed paper to prevent sticking.
Repeat with remaining batter.
