Crêpes

Categories: Breakfast

Prepared: 2004-04-03

Ingredients:

• 2 cups flour
• 1 egg
• 1 teaspoon oil
• 2 tbsp sugar
• approx 2 cups milk
  
  for greasing the pan:
• 1/2 potato
• oil

Preparation:

• put the flour in a big bowl and make a well
• stir up the eggs and add them into the well
• stir the mixture with a wooden spoon until homogeneous
• keep mixing and add the milk bit by bit until you get a batter that is not too thick and not too liquid
• mix in the sugar and oil
• let the batter sit 1 hour covered with a tea towel
• check the consistency again and add more milk if required (you can do this along the way if you find it's too thick during cooking)
• heat a pan (preferably a cast iron crêpe pan) until hot
• pour a bit of oil into a saucer
• stick a fork into the round part of the potato and dip the flat part of the potato lightly into the oil
• use the potato to cover the entire surface of the pan with oil
• pour 1 ladle full of batter onto the pan and turn the pan so that the batter covers the entire pan.
• (If the batter is too thick, you can thin it with more milk for the next try)
• once the bottom is slightly browning and the edges start to curl, flip the crêpes and cook the other side for about another 30 seconds
• pile the crêpes on a flat plate and cover with a tea towel until ready to fill and serve.

notes:

• the first crêpe almost never works out so don't feel bad if it sticks to the pan... eat it with butter and try again!

[ click here to see examples of fillings ]

makes 7 servings