Basic Crepes
3 eggs
1 cup flour
1.5 cups milk
3 tablespoons shortening
1 teaspoon salt
]1 tablespoon sugar
Directions
- Beat eggs
- Add flour, milk, oil, salt and sugar. Mix well until smooth. Use food processor to mix.
- Note: It is best to make batter in advance so that flour may absorb the liquids. This will make it easier to cook. (If you find the term "bake" in a recipe please know that is the terminology used for cooking crepes when actually you fry them).
- Use a heavy bottom skillet. Usually 8" is the best size. Heat the pan until a drop of water thrown on the pan "bounces back". If the water just sizzles it is not hot enough.
- Prepare in advance a small 1/4 cup measuring cup, a plate to place it on and a plate to turn out cooked crepe.
- Pour 1/4 cup of batter in skillet. Swirl pan to cover bottom completely and WAIT until the surface is completely dry before turning. Turn crepe over and continue cooking for 2 or 3 seconds. Turn out of pan. It is not necessary to loosen the edges of the crepe or in any way prepare the crepe for turning. Like Nike says, "just do it".