Unmeasured Crepes
Disorienting as this may seem, there is no unit of measurement for the recipe below. If I added “teacup,†I worry that it would prevent you from using an au lait bowl, a Champagne coupe or a coffee urn, when in fact they will all serve very well. (Figure that a pint glass will feed four.) Featured in: A Measured Approach To Cooking.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 vessel whole raw eggs
- 1 vessel all-purpose flour
- 1 3/4 vessel whole milk
- 1/4 vessel melted sweet butter
- a dash to a pinch of salt .
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don’t want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked. Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip — this is not at all delicate, though it seems as though it should be — and cook about 10 seconds. Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you’re ready to eat. Serve with a whole array of things you might like to put in them.
