(24) - 6 inch crepes
1 1/2 cups sifted flour
2 Whole Eggs
1 Egg Yolk
2 cups Milk
1 teaspoons sugar
1/2 teaspoon salt
1/8 cup melted butter
With a whisk, mix the Flour, Eggs and Egg Yolk together until smooth. Add the Milk, Sugar and Salt and beat until well blended.
Melt the butter in a small saucepan and set aside.
Using either a crepe pan or small 4-6 inch sauté pan, lightly coat the heated pan with the melted butter using a pastry brush.
Pour a small 3-4 oz. ladle spoonful of the batter in the hot pan and swirl to coat the bottom evenly and thinly with the batter.
Let it cook for a minute or so until the edges of the crepe start to brown. Carefully flip the crepe over and cook on the other side just until browned.
Let the crepe cool on parchment paper until ready to fill or eat warm as is.
This recipe is adapted from Craig Claibornes’s The New York Times Cookbook and is a classic full proof recipe. The first Crepe never cooks up well. It may take a few tries to get the pan heated just right and to get the proper amount of batter cooking up. Once you get the rhythm, you can make quite a few Crepes in a short period of time. They are thin, delicious and versatile. These delicate pancakes can be filled with any assortment of fillings either sweet, (strawberries and cream, chocolate, cinnamon sugar) or savory (sautéed mushrooms, chèvre cheese, pesto sun-dried tomatoes rolled up like a pinwheel and sliced) They are so easy to make for breakfast, lunch or as a elegant hors d’oeuvres. Also, you can use alternate types of flours such buckwheat, whole wheat or spelt to give it more whole grain adjusting by adding more milk if the batter become too stiff.