Crespelle Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Melted butter | 1 |
Directions
1. Break the eggs into a bowl and beat with a whisk. Stir in the water. Add the flour gradually, stirring with the whisk. Add salt to taste, stir, and let stand for 30 minutes.
2. Heat a 7 or 8 inch crepe pan or small nonstick skillet over moderate heat, and brush lightly with melted butter. Add about 3 tablespoons of batter, and tilt the pan this way and that until the batter covers the bottom. (The shells should be quite thin, but substantial enough to handle.) Cook about 30 seconds on one side, then turn the shell using a spatula or your hands and cook on the other side briefly (2 or 3 seconds). Slide the shell out of the pan.
3. Repeat this process until all the batter is used, brushing the skillet lightly with butter if necessary before each shell is made.
2. Heat a 7 or 8 inch crepe pan or small nonstick skillet over moderate heat, and brush lightly with melted butter. Add about 3 tablespoons of batter, and tilt the pan this way and that until the batter covers the bottom. (The shells should be quite thin, but substantial enough to handle.) Cook about 30 seconds on one side, then turn the shell using a spatula or your hands and cook on the other side briefly (2 or 3 seconds). Slide the shell out of the pan.
3. Repeat this process until all the batter is used, brushing the skillet lightly with butter if necessary before each shell is made.
Chef
