I made my first crepé in a Home-Economics class, when I was still in high school. When I signed up for the class I wasn't particularly interested in learning how to cook. I just needed to take a class. And for the first week or two, when we were just learning about the basics, I was bored to death and actually considering transferring to different class. But the day I was given an apron, and turned loose in an actual kitchen, I was hooked for life.
The Basic Crepé
by Carol Ann
1 cup All Purpose Flour; sifted
2 tbsp Granulated Sugar
¼ tsp salt
3 eggs
1¼ cups Milk
Margarine
Combine eggs, milk and salt in medium size bowl. Whisk vigorously for 1 minute. Slowly add flour and whisk until smooth and creamy, with no lumps. Melt 1 tbsp margarine in saucepan, stir into batter, and mix well. Over low heat, melt butter in a 6”, 8” or 10” skillet (depending on the size you want), and tilt pan until butter leaves a fine coat over the entire bottom of pan. Add ¼ cup of batter and tilt the skillet again until batter covers the bottom of the pan. Cook on low heat for 1-2 minutes till lightly brown, then turn and cook other side. Stack between paper towels until ready for use. Recipe makes 12 crepé s.
Serve warm or cold with fruit and powered sugar, or with fresh fruit syrup drizzled over the top.
NOTE: Crepés can be filled with just about any fruit, meat or vegetable. For meat or vegetable filled crepés, simply omit the sugar and reduce the milk until desired consistency. They make a great snack, or can be a quick-fix when you don’t feel like cooking a large meal for one person.
by Carol Ann
1 cup All Purpose Flour; sifted
2 tbsp Granulated Sugar
¼ tsp salt
3 eggs
1¼ cups Milk
Margarine
Combine eggs, milk and salt in medium size bowl. Whisk vigorously for 1 minute. Slowly add flour and whisk until smooth and creamy, with no lumps. Melt 1 tbsp margarine in saucepan, stir into batter, and mix well. Over low heat, melt butter in a 6”, 8” or 10” skillet (depending on the size you want), and tilt pan until butter leaves a fine coat over the entire bottom of pan. Add ¼ cup of batter and tilt the skillet again until batter covers the bottom of the pan. Cook on low heat for 1-2 minutes till lightly brown, then turn and cook other side. Stack between paper towels until ready for use. Recipe makes 12 crepé s.
Serve warm or cold with fruit and powered sugar, or with fresh fruit syrup drizzled over the top.
NOTE: Crepés can be filled with just about any fruit, meat or vegetable. For meat or vegetable filled crepés, simply omit the sugar and reduce the milk until desired consistency. They make a great snack, or can be a quick-fix when you don’t feel like cooking a large meal for one person.
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