Lost basic crepe recipe:( please
McCall's Cooking Crepes
2/3 cup unsifted flour
3 Tbsp. cooled, melted butter or margarine
1/8 tsp. salt
1 cup milk
In medium bowl, combine flour, eggs, butter,
salt, 1/2 cup milk. Beat with rotary beater
until smooth; beat in rest of milk.
Refrigerate, covered, 3 hours or overnight
These simple crepes are best made in an 18cm non-stick frying pan.
1 cup plain flour
2 cups milk
olive oil cooking spray
Select all ingredients
Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
•1/3 cup whole milk
•3 Tablespoons flour
•1 large egg
•2 teaspoons sugar
•pinch of salt
•dash of vanilla
•2 teaspoons melted butter
Combine milk, flour, egg, sugar and 2 teaspoons butter in a blender - blend until smooth. Put the batter in a covered bowl in the refrigerator for at least 30 minutes but up to one day.
Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Cook crêpe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingers. Cook until underside is set, about 20 seconds more. Put crepes between wax paper to keep from sticking.
Cut up berries and put out topppings and serve!
its a good idea to have multiple pans going at one time to make the crepes ... otherwise the 2 hours could turn into a half a day. :)