Sunday, October 28, 2018
Ingredients
- 4 cups milk
- 2 cups flour
- 4 large eggs
- 2 tablespoons sugar
- 1/2 teaspoon canola oil
- pinch of salt
- oil for pan frying (about 1 tablespoon, maybe less)
Instructions
- In a large bowl mix all the ingredients until very smooth and there are no lumps. You could use a blender to do that but I just use a bowl.
- Let the batter stand for about 30 minutes.
- Brush an 8" pan with a very thin layer of oil and heat on medium until it's quite hot.
- Ladle enough batter to cover the bottom of the pan swirling it in one hand to make sure that the batter spreads. It's better to use less batter at first and add drops to fill in the gaps rather than adding too much. You want the crepes to be thin and very delicate in this particular recipe.
- Once the bottom of the pan is covered with batter let it cook for about 1.5 minute until edges start to crisp up. With your hands (don't even try to use spatula here) gently lift the crepe to see if it got its characteristic golden appearance. If it's still pale then let it cook for another 30 seconds.
- Using your hands flip the crepe over (no need to re-grease the pan here) and let it cook for another 1.5 minutes.
- Slide the crepe onto a large plate and cover with a large pan lid. The crepes most likely will have crisp edges and covering them with a lid will make the edges soften.
- Lightly brush the pan with oil and repeat again.
Recipe Notes
I don't use a spatula to flip the crepes. They are too thin and they break. I use my fingers, just remember that the crepes are pretty hot.
I lightly oil the pan between crepes because I like the colour that the crepes get from the oil. If you have a really good non-stick pan and don't care about the colour, then you don't have to grease the pan after each crepe, maybe only every 4-5 crepes.
As I mentioned in the blog post, I use two pans to make two crepes at the same time.
If you use parchment paper between crepes then you can freeze them.
This recipe can easily be halved.