Prep 1 hr
Cook 5 mins
This is from my favorite cookbook, The Seattle Classic Cookbook. (Not a bad recipe in the book!) I added the word "Perfect". I have used this recipe for years. Crepes are so easy to make and make you look like you are a pro. I have filled with everything from prawns to strawberries. I like to make extras to freeze. Last night used this recipe to make Chicken Cordon Bleu Crepes from Zaar. Yum!
- Mix ingredients together with a whisk or in a blender. Cover and let stand for at least 1 hour. (If it is to stand longer, refrigerate.) Batter should be very light. It is OK to add up to 1/3 cup more milk just before cooking if it seems a bit thick.
- In a 6-8 inch skillet, melt a little butter and then wipe gently to leave just a thin film. Pour 3-4 tablespoons of batter into the pan and quickly swirl to spread the batter all over the bottom of the pan. Cook crepe until it it just lightly brown around the edges and it becomes loose from the pan. Flip crepe and cook for a few seconds. Remove from pan and stack on a plate with each crepe seperated by a piece of waxed paper. You may need to rebutter the pan after a few crepes.
- To fill, place a crepe browned side down, run filling down the center and roll the crepe over enchilada-like. Arrange with the seam side down in a casserole dish and bake according to whatever recipe you are using.