Crepes
| 3 | Cups | Flour (i use bread flour) |
| 2 | Tbsp | Powdered Sugar |
| 1/2 | Tsp | Baking Powder |
| 1/4 | Tsp | Salt |
| 4 | Cups | Milk |
| 4 | Eggs | |
| 4 | Tbsp | Butter |
| 2 | Tbsp | Vanilla |
Comments:
I mix the batter and then pour it into a 2 quart plastic container with a lid (the kind used for juice). This is convenient to both pour into a skillet while cooking, and to put in the fridge for later. (Not too much later, the batter will sour)
Heat up a skillet ( I use a non-stick 14" skillet) and put a little olive oil and butter in it. The combination of olive oil and butter makes a very slippery surface. Pour in a little batter and let it spread out. You don't want it to go all the way to the sides of the skillet, probably around 8" or so will be just fine. Once you see the edges start to get stiff, flip the crepe with a spatula. Once the other side is done, slide the crepe on a plate. After letting it cool a bit (so it doesn't burn your fingers), roll the crepe up into a roll. I put two crepes on a plate and put some sauces on them.
First sauce: mixture of seedless blackberry all-fruit and some butter, heated in the microwave.
Second sauce: mixture of some butter and some lemon juice.
For an added touch, sprinkle some powdered sugar on top of the crepes.
Additional ideas:
Try making some crepes one night and using them for the lasagne, instead of pasta. Of course, you might use less vanilla and less sugar for this.
Eric Stromberg