Generally, when you eat a crepe you put spread something on the flat crepe, roll it up, and then spread something over the top. I prefer to spread a little butter on them, roll up my crepe, squeeze on some fresh lemon and powdered sugar. I've also had them served with maple syrup, berry jam, fresh fruit, whipped cream, and of course Nutella; really the options are endless.They are very versatile and fun to make.
As a side note, if you are making crepes for a large group, heat up two skillets and recruit someone else to help with the twisting and turning of the pans.
Crepes
Recipe from Better Homes and Gardens
Pictures by Caroline
1 1/2 cups milk
1 cup all-purpose flour 2 eggs
1/4 teaspoon salt
1 tablespoon cooking oil
Directions:
1. In a bowl combine milk, flour, eggs, oil, and salt. Beat well, until the batter is smooth.
2. Heat a lightly greased medium skillet. Remove from heat, spoon in approximately 1/4 cup of batter (or less for thinner crepes). Lift and tilt in a circular motion to spread the batter. Return to heat; brown on one side only.
3. Invert pan over a paper towel lined plate and remove crepe. Repeat with remaining batter, greasing skillet occasionally.
Recipe from Better Homes and Gardens
Pictures by Caroline
1 1/2 cups milk
1 cup all-purpose flour 2 eggs
1/4 teaspoon salt
1 tablespoon cooking oil
Directions:
1. In a bowl combine milk, flour, eggs, oil, and salt. Beat well, until the batter is smooth.
2. Heat a lightly greased medium skillet. Remove from heat, spoon in approximately 1/4 cup of batter (or less for thinner crepes). Lift and tilt in a circular motion to spread the batter. Return to heat; brown on one side only.
3. Invert pan over a paper towel lined plate and remove crepe. Repeat with remaining batter, greasing skillet occasionally.
2 comments:
If you want to make them for dessert, I recommend adding some vanilla in the batter...it adds some "je ne sais quoi". ;)
I'd never had them with lemon before. That was a nice touch and lightens up the butterlode a bit.
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