|It is important to use the finest plates you have available!
I learned how to make crepes successfully with Martha Stewarts Everyday Food magazine. I had always been intimidated by the process because it seemed you needed special pans, flippers, etc. I wasn’t interested in purchasing a whole bunch of stuff for something you make now and then.
Along comes the magazine and it looks simple. Like REALLY simple. I’m in.
Gather your supplies…
Blender (love this)
Non stick fry pan
Heat resistant Spatula
1/3 cup measuring cup
1 cup flour
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups milk (I think the magazine called for 2% or whole but we use Lactaid milk and it works great)
2 large eggs
1 tablespoon plus 1 teaspoon melted butter
Put all software in the blender, mix it all and wait for lots of little bubbles to show up. This takes at least two minutes. Don’t rush it.
Now you need to ignore the batter for 20 minutes. Yes, go find something else to do.
I noticed that my first crepe is usually not as good as the rest. Probably because my pan isn’t up to the right temperature yet. I set the burner at medium high and leave it there. Put a little bit of butter in the pan, like maybe 2-3 pea sized dollops. Spread it around with your spatula.
Fill the 1/3 cup measuring spoon with batter and pour in the pan – not slow, not fast. Trust me it will make sense when you try it. Quickly grab the handle of the pan and swish it around so the batter thins out to a nice circle.
Wait just a bit for it to set up and you will notice the edges getting a bit brown. Slide your spatula under the edge of the crepe so you can grab it with your fingers and flip it over. Just do it quick and it will be good.
Wait maybe 30 seconds, use the spatula to roll it up and put on a plate. Serve with syrup, powdered sugar, berries, whip cream – whatever. Super nummy!!!
Oh by the way, this recipe usually yields 9-10 crepes for me. I have doubled it and it works fine. Enjoy!