THE BEST CREPE RECIPE
I tried
several recipes looking for the perfect flavor and batter for pancakes and
finally found it! This recipe is great!
Ingredients
- 1 tablespoon sugar
- 2 1/4 cups milk
- 1/4 cup melted butter or canola oil
- good pinch of salt
- 4 large eggs
- 2 cups all purpose flour
Instructions
First, place
all ingredients in order in a blender and mix until smooth, about 1 minute.
Scrape the sides and mix again briefly until the dough is lump-free.
Refrigerate at least 1 hour, but 2 is ideal.
Then, place
a non-stick or cast iron skillet over medium to medium-high heat to preheat. Melt a little butter or oil in the
bottom of the pan and swirl to coat. With the hot pan in one hand and the dough
in the other, slowly and regularly pour the pancake batter into the center of
the pan, tilting the pan to distribute the batter evenly over the bottom in a
very thin layer. It takes a bit of practice, but after 3 or 4 times, you can
get regular pancakes regularly.
After 10 to
15 seconds, the pancake batter should no longer look shiny, it should appear
more matte and the bottom should be slightly golden. So turn it over and cook
for another 10 seconds or so. Remove from the mold and repeat this process
until there is no more dough left.
I like to
stack my pancakes in a pie plate covered with aluminum foil throughout the
cooking process to keep them all warm, a tip my mom did. Serve immediately with
the garnishes you want. Happy cooking time
