Crepes from France
2 cups milk
2 eggs well beaten
1 ¼ cups flour
1 tsp salt
1tbsp melted butter
Mix all ingredients together in a large bowl and put the batter in the refrigerator for at least two hours. This allows the liquid to really permeate the flour .
Spray the pan with cooking spray ( or melt some butter).
Heat the pan over medium-high heat.
When the pan is hot pour enough batter just to thinly coat the pan – while turning the pan to swirl the batter until it covers the bottom.
Cook over medium heat until brown ( approximately1- 2 minutes), then flip over and brown the other side.
I like to use a spatula but the true talent is able to toss it in the air to flip. Cook the flip side until golden brown and turn onto a plate.
Before making the next crepe re-spray or butter the pan.
Prior to serving, fold each crepe .
If you are adding topping (fruit,nutella,ham,cheese,etc.), add the topping and then fold.
Pairs Well With
Galettes originated in Brittany, the Northwest corner of France, where it was a peasant dish cooked on a stone or large pebble (le galet). Visit our website to learn more, including a fun French rhyme.