1 Cup All-purpose Flour
1 pinch Salt
1 1/2 Cups Milk
1/2 Cup melted Butter
Sift Flour and Salt together into a large mixing bowl.
Add Eggs; mix thoroughly (mixture will form a thick paste). Add Milk
gradually, beating until smooth. Batter will have the consistency of heavy
Cream. Cover bowl; refrigerate for 2 hours.
NOTE: I suggest you use WHOLE Milk. If you are using salted Butter, omit
the salt from the recipe.
Season your Crepe pan with a dab of Vegetable Oil over high flame,
Brush around, use paper towel to wipe clean, NEVER wash the pan. You
can clean it again next time by wiping clean with paper towel after heating
up on flame. The first Crepe may stick, so put just a dab of melted Butter
on pan to prevent this.
If this is your first time making Crepes, make a double batter, so you can
get the feel for making Crepes.
Take Wax Paper and make large squares. As you are making the
Crepes, when they are done, put on wax paper and cover with another
sheet. Repeat. When pouring the batter, make sure your pan is HOT.
Pour just a bit, and swirl pan around so batter coats all around the pan.
(As you can see, SOMEBODY fried scrambled eggs in my pan and used
a METAL <gasp> spatula to mix, He has been informed since to NEVER
touch the pan, don't look at it, etc) So use care and use a plastic spatula.
Once the Crepe starts to bubble, flip it over so it cooks a bit on the other
You want both sides to be slightly golden brown.
You can store for one day in frig, but generally speaking, use when you