Ingredienti
3-4 crepes
[ 120 ml | 1/2 cup ] milk
[ 60 g | 1/3 cup ] flour
1 egg
pinch of salt
2 tbsp butter
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Ricetta
Scale the recipe to the desired number of crepes.
Put the milk and flour in a bowl and whisk until they are well mixed. Add the egg and salt and beat until they are blended.
The batter should be fairly liquid and without lumps. Heat a crepes pan or skillet and add enough butter to coat the surface. Laddle in batter and spread it thinly and evenly by tilting the pan. Cook until golden.
Notes:
The first crepe is normally experimental and is useful to gauge the consistency of the batter.
The french normally have them pale and cooked only on one side. They can be cooked until golden and on both sides, according to taste.
If the batter is lumpy or not smooth enough, sift the flower beforehand.
Letting the batter rest for half an hour will yield a firmer crepe.
There are many ingredient variations. Consider adding vanilla or rum and substituting some of the milk for heavy cream. You may also add a teaspoon of confectioner's sugar per portion.
Copyright © 2001-2009 Gianmarco Pinton
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