(for savory crepes, omit the sugar and add 2 tsp. extra flour)
YOU WILL NEED:
4 eggs
2 c. flour
2 ¼ c. whole milk
2 T. melted butter, slightly browned
1/8 tsp. salt
1 T. brown sugar
In a heavy skillet
(I love using a cast iron one), melt butter on medium heat until lightly
browned. Remove from heat and set aside. In a bowl, whisk all
ingredients
together, including the browned butter. Heat
a small pan over medium-high heat. Brush with small amount of butter to
coat. Pour small amount of batter into the center of the pan and swirl
to spread evenly as you pour. Cook until edges just begin to curl away
from the edge of the pan, then flip with a spatula. Allow to set, but
don't let it get too browned. Don't worry if the first couple of crepes
are terrible- I've been making crepes since I was 10 years old and
still today, the first few are always bad. I can flip a crepe with my
left hand while buttering the brush, or have two pans going at once, but
every time I make them, I ruin the first few. Stack crepes on a plate
with parchment or wax paper between each one. Continue until all batter
is gone.
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