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Crepes (French Pancakes) - Crepes Plan

Make Crepes (French Pancakes) - Crepes Plan at home with Flour, Egg, Egg Yolk, Milk, and Vegetable Oil. Serves 12. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 1
• 1
• 3 tbsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   In a small bowl stir with wire whisk the flour, egg, egg yolk, 3 T. milk and ve g. oil until quite smooth.

2. 2

   Refrigerate for 3 to 4 hours. (It may be kept in the refrigerator up to a week.

3. 3

   ) Remove and add enough of remaining milk to reduce again to thin consistency, between light and heavy cream.

4. 4

   Heat 6-7" frying pan (crepe); when very hot wipe out with piece of slightly buttered waxed paper.

5. 5

   Return to lowered heat.

6. 6

   Cover bottom of pan with very thin layer of batter. (Pour off any excess.) Cook unti l golden on one side; turn and cook until golden on the other side.

7. 7

   Stack them as they cook.

8. 8

   Freeze crepes, stacked, and fill them after defrosting, or use them for any rec ipes calling for crepes and freeze them filled.