Crepes

Submitted by: Dan Rutherford Burke

Serves: 1

Preparation time:

Dietary guidance: v 

Tags: crepes ·

Ingredients

Eggs
Milk
Flour
Sugar

Method

Add one egg per person (approx)

Stir in flour until _very_ thick, like dough or something.

Slowly mix in milk until _very_ thin. Should have almost the consistency of milk itself.

Oh add a bit of sugar, not much... well depends on if the crepes are for a meal or dessert.

Heat a pan to medium on the stove (5-6).

Brush pan with a folded piece of paper towel that's been dipped in EVOO (extra virgin olive oil).

Pour a small amount of batter on the pan and tilt the pan around to get an even coating all over, should be very thin, just a super thin coat.

Wait until the edges look slightly crispy, then pull up one side lift (with fingers) the whole crepe should come with it, flip it over and do the other side.

If edges get crispy and the crepe flips easily, yay ! If it doesn't brown at all try turning up the heat a little. If it browns too much, turn down the heat !

Works best with super flat crepe pan or something else suitable....

Deeelicious ! (add nutella, fruit, or ham + cheese)

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