Scant 1 cup all-purpose flour
Pinch of kosher salt
3 large eggs, lightly beaten
1 1/4 cups milk
4 tablespoons (2 ounces) unsalted butter, melted
1 tablespoon minced chives
Place the flour and salt in a bowl and create a well in the center of the
flour. Whisk the eggs and milk together and pour into the well. Whisk
the flour and egg mixture together, then whisk in the butter. Strain the
batter through a fine-mesh strainer and stir in the chives.
Heat an 8 1/2 inch non-stick crepe pan over medium heat until hot.
Spray with a non-stick spray, then use a 1-ounce ladle to pour the batter
into the center of the skillet (or add 2 tablespoons of batter to the
skillet). Rotate the skillet in a circular motion to cover the bottom of
the pan evenly with the batter (if you hear it sizzle in the pan, your
heat is too high). Cook for 30 to 45 seconds to set the batter. Then use
a small, narrow spatula to gently flip the crepe. Cook for only 10 to 15
seconds more, to set the second side.
Remove the crepe and place it with the nicer side down on a paper
towel. Repeat for the remaining crepes, spraying the pan as needed, and
layering the paper towels and crepes.
When you are ready to fill the crepes, just lift up the paper towels
and fill the crepes - the best side of the crepes will be on the outside.
The filling determines if the crepes are savory or sweet.
crepes, we like to gently sautee chopped tomatoes and spinach together.
Then mix this with mozzarella cheese. Place a small amount in the crepe
and fold together. You may need to microwave the crepe to get the cheese
For sweet crepes, we like to use lemon juice and sugar.
24 May 2009