Crêpes are like very thin pancakes that you must handle a little more gently so as not to tear them. The batter is simple, but it needs to ‘rest’ at least an hour after you mix it up. They can be used in a myriad of ways – plain with maple syrup and butter, filled with fruit and cream or even used in savoury applications — ham and asparagus with a hollandaise sauce, chicken and broccoli in a cream sauce – the possibilities are limitless. The crêpes will keep well in the fridge or freezer, stacked with parchement paper in between.
adapted from Cuisine at Home
makes about 10
1 1/4 cups milk or milk substitute
1 cup flour
2 tbsp vegetable oil or melted butter
1/4 tsp salt
Combine all ingredients in a medium sized bowl, mixing until well combined. Cover and chill at least 1 hour and up to 24 hours. Heat a 10 inch non-stick pan or crepe pan over medium heat for a few minutes, and then spray with non-stick spray. Using about 1/4 cup of batter, pour into pan, then swirl to coat bottom of pan. Cook until edges begin to brown, about a minute. Loosen edges with a spatula and using your fingers lift the crepe and flip it. Cook for another 20 seconds. Place on a large plate. Continue cooking crepes, coating pan with spray for each one.
Stack the crepes with layers of parchment in between. Cover with plastic wrap once cooled and store in the fridge for several days or freezer for up to 2 months.