Jen'S Crepes - cooking recipe
Ingredients
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4 eggs
1 3/4 cups cold milk
1/2 teaspoon salt
1 cup flour, sifted
3 tablespoons unsalted butter, melted (or oil)
Preparation
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In blender, briefly mix together the eggs, milk and salt.
Add flour and butter or oil. Blend for one minute. Let rest covered in refrigerator for 2 hours (This improves the texture but I usually skip this step.)
Heat a 10 inch, non-stick skillet on med-high heat. Pour 1/4 cup of batter into tilted pan; swirl around until bottom of pan is covered with a thin layer of batter. Cook until edges start to curl away from sides of pan, (you may have to adjust heat if it's too hot) then using your fingers and a spatula peel and flip the crepe over. Let cook for few seconds or until you can shake it loose and slide it onto a plate.
We like to spread one TBS of lemon curd down the middle of one crepe then roll it up like a cigar. This is also very good with a little bit of cottage cheese and lemon curd. Sometimes we use jam or even a little brown sugar. It's all good!
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