Crepes

Directions

• Combine milk, cake flour, eggs, and salt. Whisk or blend until smooth.
• The batter should flow easily but not be runny. Adjust consistency if necessary with additional tablespoons of either Milk or Flour.
• Heat a large frying pan to medium-high heat.
• Peel the end off of a stick of butter and hold it by the still sealed end.
• Rub the butter around to coat the pan.
• The heat should be such that the butter goes quiet in about 5 seconds and begins to brown, but not so hot that the butter quickly burns.
• Once the butter has slightly browned, pour about 1/3 cup of batter into the middle of the pan. Swirl the batter around to coat the pan evenly with a thin layer of batter.
• Watch the batter. As soon as the shiny wet raw look of the batter disappears, use a turner to loosen the bottom of the crepe from the pan.
• Make sure the crepe is completely loose by jerking the pan around and seeing that it moves freely in the pan.
• Using the flipper or your fingertips, flip the crepe in the pan.
• Cook another minute until the other side begins to brown.
• Flip again onto a plate or make a stack on an oven tray to keep warm while you make the others.
• When plating the crepes, make sure that the first cooked side is down if you plan to roll the crepes. The first cooked side has a more attractive browning pattern and will be outside of the rolled crepe if it is plated down.
• Sprinkle 1 tsp of powdered sugar and 1/2 tsp of maple syrup into the crepe and roll. Sprinkle rolled crepe again with both. You can also add fruit or greek yogurt inside the crepe. Alternatively, try savory crepes with ingredients like cheese, meats, or even scrambled eggs.