Yields about 22/44 six-inch crêpes servings
- 4/8 large eggs
- 1-1/2 / 3 cups milk
- 1-1/2 / 3 cups all-purpose flour
- 1/4 / 1/2 tsp. salt
- 6 / 12 Tbs. unsalted butter (I used salted)
Be careful what you are good at. I’m blessed and perhaps a bit cursed by the gift of Crepe. I’ve mentioned my Mum spoiling my sister and I in another post but thought I would give Mum a plug again. “Thanks for coming home from work on your lunch break to make Karyn and I lunch”.
So here I am doing something similar for my family. I’ve tried all sorts of variations on crepes (and will keep experimenting). This one is nice and easy and using a power wand or blender does a great job at reducing the glob effect in the bowl.
Here is a cut and paste and convert to text of the recipe (by Charles Pierce from Fine Cooking Issue 35) I found on this website. The procedural tips are great too for big batching the crepes. For the bacon, I suggest using the biggest and best roasting tray or better yet a — what the heck are they called again…
Have two non stick pans that you can crank the bejesus out of with big heat. The hotter the better. That’s why having two going at the same time works well.
Nutrition information (per serving): Size : per crêpe, Calories (kcal): 90, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 3, Protein (g): 3, Monounsaturated Fat (g): 2, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0, Sodium (g): 45, Cholesterol (g): 50, Fiber (g)