Basic Homemade Crepes

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup milk
• 2 tablespoons butter, melted
• 1 tablespoon brandy (optional)

Recipe

• 1 in a medium bowl, combine flour and salt.
• 2 in another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
• 3 gently combine with the whisk.
• 4 let the batter stand for at least one hour at room temperature or cover and refrigerate it overnight, stirring again before using.
• 5 heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
• 6 brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
• 7 pour about 3 tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
• 8 cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
• 9 loosen edges of the crepe with a spatula and gently flip it over. cook the top about half a minute.
• 10 slide the crepe onto a wire rack to cool.
• 11 repeat with remaining batter, stirring occasionally.
• 12 keep the cooked crepes warm by removing them from the rack and into a pie plate. cover lightly with foil and put in your oven, set at the lowest temperature.
• 13 for storage: cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a ziplock bag and freeze for up to one month. you do not need to put wax paper between the crepes before freezing.
• 14 to reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350° for 15 minutes.