France

*Serves: 4   *Prep Time: 5 minutes  *Cook Time: 25 minutes

 

Ingredients:

1 cup all-purpose flour (I used whole wheat and buckwheat flours - hence the darker crêpe pictured below)

3 large eggs

2 cups milk 

¼ teaspoon salt

1 tsp white sugar (for sweet crepe)

2 tablespoons butter, melted (plus additional ready for the pan)

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Directions:

●Take one medium bowl and one small bowl. In the small bowl blend together the flour, sugar, and salt. Set aside. 

●In the medium bowl, blend with a mixer the eggs and the milk. Add the flour mixture, and continue to mix until smooth. 

●Add the butter and continue to make a smooth batter.  

●Some prefer to let the batter rest, and some use the batter right away. If you prefer for it to rest: Place the batter in the refrigerator for 15 - 30 minutes, and up to one hour to allow the batter to rest. The batter can be made ahead of time  from up to 24 hours in the refrigerator. 

●Heat a lightly buttered griddle or crêpe pan over medium heat. Pour or scoop the batter onto the pan, using approximately ¼ -½ cup for each crêpe, depending on the size of your pan. The thinner the better for a crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

●Cook until the top of the crêpe is no longer wet and the bottom has turned light brown,  2 - 3 minutes, according to your pan. 

●Run a spatula around the edge of the skillet to loosen the crêpe. Flip and cook for about 1 minute on the other side.  When the other side is lightly golden brown, remove from the pan. Continue to cook each crêpe until no more batter, placing crêpes in a stack on a plate to the side.

●Place your desired fillings; whether sweet or savory fillings.  Serve warm.

●Cooked crêpes can be saved in the refrigerator for 24 hours and warmed as desired. 

●Enjoy your Dino-rific pancake!