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Crepes
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Source: Cooks Illustrated
| 1 1/2 teaspoon | vegetable oil |
| 1 cup (5 ounces) | unbleached all-purpose flour |
| 1 teaspoon | sugar |
| 1/4 teaspoon | table salt |
| 1 1/2 cups | whole milk |
| 3 large | eggs |
| 2 tablespoons | unsalted butter, melted and cooled |
Directions
1) Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2) While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture into dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Add the rest of your milk mixture.Whisk until batter is smooth.
3) Wipe oil off of pan till only a thin layer remains.Increase heat to medium and let skillet heat for 1 minute. Test the heat by putting 1 teaspoon of batter in middle of pan and cook for 20 seconds. If the back of the mini crepe is golden brown you are good to go. Adjust heat accordingly if your mini crepe turns out otherwise.
4) Pour 1/4 cup batter into far side of pan and tilt and gently shake until batter covers the bottom of pan. Cook crepe without moving until top surface is dry and crepe starts to brown on edges. Loosen crepe from side of pan with rubber spatula, about 25 seconds. Gently slip spatula under crepe and flip.Cook for about 20 seconds on other side.
5) Transfer crepe to wire rack. Return pan to heat and let pan heat for 10 seconds before you start new crepe.
6) Fill crepes with your choice of fillings and fold into quarters.
7) Serve and Enjoy. You just made crepes!
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