Ingredients
- * 3/4 cup flour
- * 3/4 cup milk or more
- * 1 egg
- * 1 teaspoon vanilla extract
- * 1 tablespoon sugar
- * pinch of salt
- * 1 tablespoon oil
Directions
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Pour the flour into a food processor, turn it on, and gradually pour in about 2/3 of the milk through the top. The dough is thick at this point. Keeping the processor on, add the egg through the top and than the rest of the ingredients including the rest of the milk. Keep the food processor on medium speed until the batter is smooth. (The batter may look a bit pebbly, but these grains seem to work their way out as the batter sits and as you are cooking.)
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Pour the batter into a good sized bowl. At this point you have to decide if you should add more milk. The batter should be pourable but not too liquid. In general I add several tablespoons more of milk at the end. It’s a feeling thing. You’ll get it.
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Finally add the oil (some people use melted butter) and stir it in. Don’t stir too much at this point. If there is some oil sitting in pools on top that’s fine. You should let the batter sit some although I’ve had good results just moving right on to cooking the crepes.
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Follow the tips above for cooking the crepes.
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How to Make Crepes
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Follow these tips using the crepe recipe below:
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1. Make the batter and let it sit for 30 minutes or so. Then stir it again and add a bit more milk if you think it needs it.
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2. Use a non-stick pan and heat it well before adding any batter. You might like to invest in special crepe making pans. They are 10 inches in diameter and have low sides. Or go all the way and buy an electric crepe maker. I get great results though on the stove top with my two pans.
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3. I like to cook them on medium high heat. This gets them done quickly but avoids burning. How much heat you use depends upon your rhythm.
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4. You might want to use a small amount of butter to cook each crepe for added flavor. I cut up several tablespoons of butter into small pieces and use one piece for each crepe I cook. Place it in the hot pan, and as it sizzles, use a paper towel to coat the bottom of the pan evenly. However, if you are using a good non-stick pan with my crepe recipe and the right heat, you shouldn’t need anything to keep the batter from sticking.
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5. Use a ladle to pour the batter into the pan and swirl the pan with the other hand. You’ll learn as you go how far to fill up the ladle so that the batter just covers the bottom of the pan.
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6. Wait until the crepe has nearly cooked through before flipping – this will save you considerable mess from flying crepe batter. The second side only needs to cook for 15 seconds or so.
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7. If you stack the crepes as you go and eat them right after you finish cooking the last one, they will stay warm enough.