The students in class did great with these, filling with berries, chocolate, etc and even topping with chocolate sauce and whipped cream on some. Sadly, those photos are lost on my old crashed computer. Before I had instagram.
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3/4 call purpose flour
2 Tbspmelted butter
How to Make Crepes
- It is best to use a non stick skillet. If you have one, an 8 inch, small one is perfect for beginners.
In a large mixing bowl and using a whisk, blend together all the ingredients. It should be pretty runny. If it is too thick, it becomes pancakes. Not really a bad thing, but not what we are looking for. Of course, it can be too runny too. You do want some body to it.
- Brush some oil in the skillet and heat it on a medium heat.
Spoon about 1/4-1/3 cup of batter into the skillet and immediately swirl the pan around, gently letting the batter spread out thin. If you are using a small skillet, the batter will go slightly up the sides of the skillet, which is perfect.
- Watch carefully. It does not take long to cook. Once it looks dry on top, use a small spatula and flip it over, frying on the other side for just about 20 seconds. Slide it out of the pan and onto a plate, reoil the pan and start another one.
In the meantime, fold the cooked crepe in half or even in quarters until ready to use.
You can just put jam in them. Or Nutella. Or saute some sliced bananas in another skillet using 1 Tablespoon of butter and 2 tablespoons of brown sugar to cook them in, just for 2 or 3 minutes. Put those AND Nutella in a crepe. Wow!
The French eat them with just powdered sugar sprinkled on them. Good for on the go.