Sunday, April 26, 2009
2 cups flour
1 1/2 cups milk (divided)
1/2 cup water
2 tablespoons sugar
2 tablespoons unsalted butter, melted
pinch of salt
1 tablespoon vegetable oil
1. pour the flour in a large bowl and make a well in the center
2 break eggs into the well in the flour. Add 1 cup of the milk to the eggs and stir in a circular motion with a wooden spatula, gradually widening the circle to incorporate a little flour at a time until the flour is absorbed by the liquid.
3. Add the remaining 1/2 cup milk ( and the water, sugar, melted butter and salt and beat with a whisk until all the lumps have disappeared. (if you cant eliminate them all, pour the batter through a strainer.) Let the batter stand 1 hour in the refrigerator.
4. put the vegetable oil into a 9-inch crepe pan or skillet and heat over medium heat. Ladle 1/4 cup of the batter into the pan, then quickly tilt the pan in all directions so the batter spreads into a thin layer covering the bottom of the pan. Cook the crepe until the bottom is lightly browned and the edges lift up easily from the pan, about 2 minutes.
5. Slide a spatula under the crepe and grabbing the opposite side with your fingers, flip it over.
6. spread the desired fillings over the center of the crepe and cook the underside until it becomes brown spotted, about 1 minute. To finish, fold it three times into a round triangle: first fold it in half over the fillings, then fold the resulting semicircle in thirds making two creases with the side of the spatula to ease the folding.
Review: For the filling I used baking chocolate melted over boiling water and fresh cut strawberries.
I also do not refrigerate them and they still come out fine, i actually think the batter turns kinda of yucky in the fridge. This was my second attempt at crepes and these were amazing!