Thursday, May 24, 2007

Crepes (France)

1 1/4 cups milk
1 large egg
2/3 cup flour
About 2 tsp salted butter (I always use salted butter, unless otherwise noted. I prefer the flavor it adds to my foods)

1. Whirl 1 1/4 cups milk, 1 egg, and flour in blender until smooth.
2. Place over medium heat a nonstick frying pan that measures 7 to 8 inches across the bottom. When hot, add 1/4 teaspoon butter and swirl to coat pan. Pour in 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crepe is dry on top and edge is browned, about 30 seconds. Turn crepe with a spatula and brown the other side, about 15 seconds. Invert from pan onto a plate.
Repeat, stacking crepes as they're made.
Add anything to them. My favorite is nutella with banana slices, or raspberry jam, or raw honey, or just some powdered sugar.
Yield: About 10 crepes