Crispy Crepes Recipe
In my personal opinion, this Crepes stands Numero Uno in the world and I cannot contain my urge to offer this to you. This Crepes when served as a Main Dish will bring happiness in your dining room. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
2 eggs
1 cup skim milk
3/4 cup all-purpose flour
2 teaspoons vegetable oil
1/8 , teaspoon salt
Vegetable cooking spray
Directions
Combine first 5 ingredients in container of an electric blender; process 30 seconds or until smooth.
Refrigerate batter 1 hour.
Coat bottom of a 6-inch crepe pan or nonstick skillet with cooking spray; place pan over medium heat just until hot, not smoking.
Pour 2 tablespoons batter into pan.
Tilt pan quickly in all directions so batter covers pan in a thin film; cook 1 minute.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook on other side.
Place crepes on a towel to cool.
Stack cooled crepes between layers of waxed paper to prevent sticking.
Repeat procedure with remaining batter.
Refrigerate batter 1 hour.
Coat bottom of a 6-inch crepe pan or nonstick skillet with cooking spray; place pan over medium heat just until hot, not smoking.
Pour 2 tablespoons batter into pan.
Tilt pan quickly in all directions so batter covers pan in a thin film; cook 1 minute.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook on other side.
Place crepes on a towel to cool.
Stack cooled crepes between layers of waxed paper to prevent sticking.
Repeat procedure with remaining batter.
