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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the liquids, eggs, and salt into the blender jar. | 2. Add the flour, then the butter. | 3. Cover and blend at top speed for 1 minute. | 4. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. | 5. Cover and refrigerate for at least 2 hours. | 6. The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16" thick. | 7. Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke. | 8. Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan. (I'm left-handed, so I reversed this method. Sorry, Julia.). | 9. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. | 10. Pour any batter that does not adhere to the pan back into your bowl. Judge the amount for your next crepe accordingly. | 11. This whole operation takes but 2 or 3 seconds. | 12. Return the pan to the heat for 60 to 80 seconds. | 13. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. | 14. Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning. | 15. Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan. | 16. Brown lightly for about 1/2 minute on the other side. | 17. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe. | 18. As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate. | 19. Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes. | 20. Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. | 21. Or they may be made several hours in advance and reheated as needed. Crepes freeze perfectly. | 22. As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour. | 23. Pour any batter that does not adhere. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	4			286.0	1.44	25.12	19.02
salt	1/2	teaspoon		-	-	-	-
flour	1 1/2	cups	scooped leveled	546.84	40.2192	47.6406	26.019000000000002
butter	4	tablespoons	melted	342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.