1 pound flour
1 liter milk
6 eggs, beaten
white sugar (less than 1 C. for dinner crepes, slightly more than 1 C. for dessert crepes)
~ 1/3 C. beer
2 Tbs. oil
Beat ingredients, cover, and refrigerate for at least 1 hr. Spray a large frying pan with nonstick cook spray and cook ~1/3 C. batter (depending on the size of your pan) on medium heat for each crepe (the first side takes the longest, flip it and cook the second side very briefly).
These are delicious for dinner or dessert. You can put almost anything on a crepe. Also, this recipe it HUGE!!! I would only cook a half batch unless you are cooking for lots of people.
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So I modified this recipe the other day...kind of hard to measure the ingredients like the french do.
ReplyDelete1 lb flour=3 1/3 cups
1 L. milk=4 1/2 cups
And 1/2 cup of sugar should work for dinner or dessert crepes.