Basic Crepes (condensed and simplified by me From The Healthy Vegetable Cookbook)
- 1 cup (4 oz.) all-purpose flour sifted, I use organic
- pinch of salt
- 2 eggs beaten
- 1 1/4 cups milk
- 1 tablespoon butter, melted
- vegetable oil to oil spray for pan, I didn’t need this with the cast iron
Mix the first 5 ingredients together in a bowl with the utensil of your choice. Be sure there are no lumps. The mixture will get frothy. Since I was having fruit with ours I added 1 tsp. vanilla to our batter. If you are not using a well seasoned cast iron pan then add a small amount of oil to a 7 inch or so nonstick pan. Heat the pan until it is very hot. Pour in about 2-3 tablespoons of the batter and quickly swirl it around in the pan so that it covers the bottom thinly and evenly. Cook for about 1 minute. Then very carefully tun the crepe with a metal spatula, the type you use for cake decorating works best. Heat it for about 30 seconds and remove from pan. Do this until all the batter is used up. Makes about 8 crepes according to the recipe if you use a 7 inch pan.
For ours Jade just spread a bit of Nutella on half of the crepe before folding it in half. Then I mixed 1/2 cup melted butter and a scant 1/2 cup of brown sugar in a pan until it was caramelized a bit and tossed in 2 bananas sliced for a few minutes and spooned on to the top of the crepes. Of course after we plated them we both said at the same time that we wished we had some fresh whipped cream for them! The plate actually has 3 crepes folded into triangles on it. Not just one crepe folded in half.
Happy Baking~ The City Chicks