Makes: a booty load (sorry I never count--I'm guessing it makes 15-20 crepes; we always have leftovers)
Prep and cook time: 30 minutes
(eggs: .40, milk: .60, flour: .26, other stuff: .04, butter: .25)
Note: These directions are given to you as Maren gave them to me. I always make mine this way with an extra cup of milk added at the end. Would it matter if you added it at the beginning? I don't know. I just do it as she said because hers were the best and I don't mess with that.
3 C milk
2 Tbsp sugar
3 C flour
1 tsp baking powder
1/2 tsp salt
Add dry mixture to egg/milk mixture.
To this batter, add:
1 C milk
1 tsp vanilla
Whisk it all together. It might be a little lumpy at first, but whisk for a minute or two and most will go away. If you still have some when you make the crepes, don't worry, they'll still come out just fine.
Heat skillet to medium or just below. Plop a pat of butter on the skillet. You want your skillet nice and non-sticky--whether that happens with plenty of butter or with a good non-stick pan is up to you. Pour the batter onto the skillet and tilt the skillet so that the entire face of the skillet is covered with a thin layer of batter. It won't be thick like a pancake, or even close.
Now you're going to let the crepe cook until there it's kind of cooked all the way through--there won't be any (or much) raw batter-y patches left. If it's not done enough you'll have a really really hard time flipping this baby. At this point you'll flip it over to give the other side a chance to color just a bit. I think that authentic crepe makers don't always even flip theirs, but I like to.
Continue this process until you're done. If you've got too much batter, you can save it as batter or you can make it all into crepes. They reheat very well.
Note: Your first crepe will probably be a disaster. I don't know why this is a law of the universe, but it is. I suspect that your pan is still warming up and stuff. Anyway, if your first crepe tears and crumples and looks a mess, do not despair. Set it aside for the baby or the dog, re-butter your pan and do it again. I promise that the next will (almost surely) be much much better. If it discourages you too much, dip some in Nutella and eat it. That should make you feel much better about the world.
Brown Sugar Peaches
3-4 medium sized peaches, peeled and diced
1/2-1 Tbsp butter
2 Tbsp brown sugar
Melt butter in a small skillet. Add peaches and brown sugar. Cook on medium until the peaches have released their juices and some of the liquid has boiled off. Take off heat and serve on your crepes (or in your yogurt or over your oatmeal or, like, wherever).
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com