A very easy recipe for a delicate crepe good for dessert or for a savory dish. RECIPE: 2 cups whole milk 1 large egg 1 cup flour pinch of salt 1 tablespoon melted unsalted butter plus more for cooking. Whiz everything in a blender for two minutes and let rest for 20 minutes or up to two hours. Heat a non-stick pan to medium (an omelet pan will do but my Hungry Hubby bought me a crepe pan because I make these so often) and brush it with butter. Pour about a scant 1/3 cup of crepe batter into the pan and swirl it to cover the bottom of the pan. Cook until the crepe bubbles and the bottom turns golden then gently flip it with a wooden tool. Brown the second side and when it stops steaming and is brown remove to a plate. Butter the pan again, add more batter and cook crepes. Repeat until all the batter is gone. This recipe makes 10 crepes in my pan. My old pan got 12 crepes. Test out the amount of batter you will need for your pan to cover the bottom of it thinly. My Hubby likes them with home-made strawberry jam. I am a savory or Suzette kinda gal. Whatever you like, these will be great as the batter is so easy to work with. Put them in a zip baggie in the fridge if you have leftovers. They will last a couple of days. I even freeze them for a few weeks if they don’t get eaten right away. I make a nice creamy mushroom filling for them and it makes a nice dinner when Hubby is at work and I am dining alone. Here’s a little hint for crepe pans and omelet pans – they should be …
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