Crepes

4 Servings
Crepe
French
Main Dish Meatless Crepe French

1 cup ur
1 teaspoon t
1
1 cup k
Oil for pan

Combine flour, salt, and egg in a large (4 cup) measuring up or bowl Slowly add milk while beating until it has a thin, pancake-like batter consistency. Let sit for 30 minutes. If mixture has thickened too much, add a few drops more of milk until proper consistency returns. Rub a bit of oil in a 12" non-stick pan with a paper towel. Add 1 teaspoon of oil and heat on high until a drop of water sizzles in pan. Pour in the batter until 1/2 to 3/4 of the pan surface is covered. Rotate the pan quickly to spread batter to thinly around entire bottom of pan. Loosen edges of crepe when they begin to brown (after 30-40 seconds) and flip. Cook for another 40-45 seconds until lightly browned and crepe slides easily in pan. Add another tsp of oil between making each crepe and repeat.


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