CrepesRecipe Index: Breakfasts > Miscellaneous
1 + 2/3 cups of flour
2 pinches of salt
2 tablespoons oil
2 cups of milk
Put the flour into the mixing bowl. Add the four eggs into the bowl and stir completely. Next add the salt, oil, and milk and stir this thoroughly. When finished stirring let the batter sit at room temperature for thirty minutes.
Now prepare to cook the crepes. Pour two tablespoons of oil into a small bowl. Cut the potato in half and remove the skin the around flat end. Stick the fork into round end of the potato and dip it into the oil.
Lightly grease the pan with the flat end of the potato each time you cook a crÍpe. The fork will help prevent any accidental burns from the hot pan.
Before cooking remember that the crepe should be as thin as possible in the pan (it's not a pancake.) Be careful though because this will cause it to cook very quickly. Immediately after putting the crepe mixture in the pan twist and turn the pan to cover the surface.
The crepe should be lightly browned on both sides. It is recommended that you cook as many crÍpes as possible and just refrigerate the leftovers.