Basic Crepes

When I went to college, one of the first things I bought for myself was a cookbook. I had already been cooking for quite some time, thanks to the tutelage of my great-grandmother, but everyone really does need a decent cookbook to start out with.

I bought a paperback copy of the Better Homes and Gardens New Cookbook, 886 pages of cooking goodness, easy to drag from my dorm room to the kitchen.

One of my favorite things to make from this book is Basic Crepes. They're a little time consuming, since you can only cook them one at a time, but then you can fill them with yumminess when you're all done, or as you go if you're terribly impatient.

For basic crepes:

1 cup all purpose flour
1 1/2 cups milk
2 eggs
1 tbs. vegetable oil (if you're making savory crepes, you can use olive oil!)
1/4 teaspoon salt

Combine the ingredients in a bowl, beating with a hand mixer until smooth.

Heat a lightly greased 6 inch skillet until a drop of water dances and quickly evaporates. Lift from heat, spoon in about 2 tbs. of the batter, tilt the skillet to cover the bottom, return to the heat and brown it on one side only.



Turn them out onto a paper towel when browned. You should get 18 or 20 crepes out of this, fewer if you use a larger skillet and more batter. Don't go smaller than a 6 inch skillet, though - teeny crepes are much harder to fill.



What's that? What am I filling them with? I told you already - peaches and cream. But to find out how, you'll have to wait for the next post. That part isn't done yet.