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home > recipes > eggs / dairy > crêpes
Preparation: 45 Minutes Baking Time: 35 Minutes Serving: 6-8 People Style: Entree Ingredients: 1+2/3 cups of flour 4 eggs 2 pinches of salt 2 tablespoons oil 2 cups of milk Equipment: 1 electric mixer or blender 1 medium sized mixing bowl 1 small potato 1 round non-stick pan 1 ladle; 1 fork Directions: Put the flour into the mixing bowl. Add the four eggs into the bowl and stir completely. Next add the salt, oil, and milk and stir this thoroughly. When finished stirring let this mixture rest for at least thirty minutes. Now prepare to cook the crępes. Pour two tablespoons of oil into a small. Cut the potato in half and remove the skin the around flat end. Stick the fork into round end of the potato and dip it into the oil. Lightly grease the pan with the flat end of the potato each time you cook a crępe. The fork will help prevent any accidental burns from the hot pan. Before cooking remember that the crępe should be as thin as possible in the pan (it's not a pancake.) Be careful though because this will cause it to cook very quickly. Immediately after putting the crępe mixture in the pan twist and turn the pan to cover the surface. The crępe should be lightly browned on both sides. It is recommended that you cook as many crępes as possible and just refrigerate the leftovers.

Crêpes


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list all recipes for EGGS-DAIRY (98)
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(posted February 13, 1996)

Preparation: 45 Minutes
Baking Time: 35 Minutes
Serving: 6-8 People
Style: Entree

Ingredients:
1+2/3 cups of flour
4 eggs
2 pinches of salt
2 tablespoons oil
2 cups of milk

Equipment:
1 electric mixer or blender
1 medium sized mixing bowl
1 small potato
1 round non-stick pan
1 ladle; 1 fork

Directions:
Put the flour into the mixing bowl. Add the four eggs into the bowl and stir completely. Next add the salt, oil, and milk and stir this thoroughly. When finished stirring let this mixture rest for at least thirty minutes.

Now prepare to cook the crępes. Pour two tablespoons of oil into a small. Cut the potato in half and remove the skin the around flat end. Stick the fork into round end of the potato and dip it into the oil. Lightly grease the pan with the flat end of the potato each time you cook a crępe. The fork will help prevent any accidental burns from the hot pan.

Before cooking remember that the crępe should be as thin as possible in the pan (it's not a pancake.) Be careful though because this will cause it to cook very quickly. Immediately after putting the crępe mixture in the pan twist and turn the pan to cover the surface. The crępe should be lightly browned on both sides. It is recommended that you cook as many crępes as possible and just refrigerate the leftovers.


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