Yield: 8 Servings
|1 cup||All-purpose flour|
|½ \N||Stick butter|
This crepe recipe is one that has been passed down to me from my grandmother. I trust its authenticity somewhat, since she spoke nothing but French until the age of five. It is also, by far, the easiest recipe for crepes I've ever seen.
Combine all. Blend well. (I use a blender) Pour a small amount of batter (about 4" [10 cm] across) on to a hot, large (10-12" [25-30 cm]), lightly oiled, flat pan. Quickly lift the pan and tilt it in all directions to spread the batter around until there is no longer any liquid. It should cover the bottom of the pan. Flip when the edges first start to look very slightly brown.
Serve warm with whatever filling you like. Preserves are great, as is steak and cheese. They taste great plain, too.
[The original calls for bacon grease instead of butter. The grease tastes _so_ much better, but I certainly cannot afford that much cholestorol in my diet anymore. Also, you can prepare these without butter in the batter altogether, but they tend to be a bit more dry.] ABR8030@...
(ADAM BOYD ROACH)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .