Bread
(Flat
)
Crepes
Contributor: Cooks Illustrated
6 in non stick skillet
1/2 tsp vegetable oil
1 cup flour 120 g
1 tsp sugar
1/4 tsp salt not kosher
1 1/2 cups milk
3 eggs
2 Tbl butter melted
Put skillet and oil on low to warm before starting to mix ingredients.
In large mixing bowl whisk flour, sugar and salt. In medium bowl whisk milk and eggs. Add half of milk mixture
to flour mixture and whisk till smooth, add butter and whisk to incorporate, add remaining milk and whisk till
smooth.
Wipe oil from pan leaving a light film. Test pan with a tsp of batter, if golden in 20-25 seconds you are good
to go, or adjust heat accordingly. Keep control during cooking process.
Pour 1/8 cup batter into center of pan and swirl to coat bottom evenly. Cook 25 seconds until top is dry and
edges are slightly brown, gently flip and cook another 20 seconds. Place on tea towel to cool or serve
immediately.
Once cool stack and bag leftovers, reheat by warming skillet and placing crepe in skillet until desired temp.
Edition: 6