Unmeasured Crepes
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1vessel whole raw eggs
- 1vessel all-purpose flour
- 1¾vessel whole milk
- ¼vessel melted sweet butter
- A dash to a pinch of salt.
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Preparation
- Step 1
Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don’t want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
- Step 2
Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip — this is not at all delicate, though it seems as though it should be — and cook about 10 seconds.
- Step 3
Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you’re ready to eat. Serve with a whole array of things you might like to put in them.
Private Notes
Comments
per person: 1 egg, 1/2 cup milk, 1/3 cup flower, splash of oil and pinch of salt
For each person you are feeding: 1 egg, 1/2 cup milk, 1/3 cup flour, splash of oil, and pinch of salt makes pretty much the right number of crepes. "Milk" can be half-milk/half-water or non-dairy milk, flour can be all or part-whole wheat. It could probably be gluten-free flour but I haven't tried that. Crepes made with half coconut flour and half all-purpose flour and with virgin organic coconut oil (not refined coconut oil!) are delicate and a bit fiddly but delicious!
I made the crepes using a gluten-free flour blend (mostly rice flour) and they came out nicely. Rolled them around a cranberry/applesauce with added walnuts and they were well received.
per person: 1 egg, 1/2 cup milk, 1/3 cup flower, splash of oil and pinch of salt
per person: 1 egg, 1/2 cup milk, 1/3 cup flower, splash of oil and pinch of salt
Buttered a small, warm steel pan over medium gas flame. Used the one egg, beaten, good glug of milk and a couple of medium spoons-full of flour, some small chunks of Comte cheese. Made two crepes. Filled with leftover cranberry sauce and sprinkled with coarse salt. Very good.
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