Prep 10 mins
Cook 20 mins
Lighter version of crepes--limitless possibilities.
- Heat a pan.
- Mix the milk, flour and eggs.
- Heat 1/4 tsp butter in the pan.
- Put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color then flip it and cook until the other side gets the same color then immediately remove crepe from heat.
- Repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
These were good..I wish they were thinner though!
All I can say is Y-E-S! HUGE SUCCESS. Not sure if I was supposed to, but I used these for sweet crepe dishes AND savory dishes. 100% fantastic!
First time I've made crepes and I was really suprised just how tasty and easy it was! I had imagined the flipping and even cooking might be tricky but the consistency makes it really straightforward. I made half the quantity and took onboard the comment about using more white than yolk, so for half the quantity used one egg but discarded half the yolk, but did use the butter for cooking.