Recipe by carrie sheridan
What makes all the difference in the texture of these is the warmed milk with the melted butter--AND the baking powder to help them rise, stay lighter. Try this version!
- 1 cup milk
- 2 tablespoons butter
- 2 eggs, beaten
- 1⁄2 cup sifted flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon butter, for skillet
Directions See How It's Made
- Heat together, over medium heat, the milk and butter JUST until the butter has melted.
- Remove from heat.
- Add a little of the butter/milk to the beaten eggs.
- Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
- Mix flour, baking powder and salt.
- Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
- Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
- Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
- Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
- Cook no more than 20 seconds on the second side.
- Stack in 200 degree oven, if you want to make a lot at once.
- Batter can be stored in the refrigerator for up to a day or 2.
- These are great with just melted butter and sugar sprinkled lightly over them.
- or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
- or with emmenthal cheese and asparagus or broccoli or mushrooms.
- or for a quick sweet snack for kids.
- HINT: no need to buy a sifter - just shake the flour through a sieve.