This is a basic crepe recipe that can form the basis for many other recipes. You can stuff them with chicken, meat, fish or vegetables for breakfast, lunch, dinner or snacks, or you can stuff them with fruit, custard, chocolate and many other sweet fillings for desserts. Sauces are used for most recipes, sometimes inside, sometimes on top, sometimes both. The combinations are endless.
1 C. flour
½ t. salt
1 C. milk
Mix the ingredients reserving part of the milk, and then add milk to adjust the thickness of the batter to your preference. You will learn by experience the proper thickness for crepe batter. Let stand for about 30 minutes. Stir the batter periodically while you are cooking the crepes. You may readjust the thickness by adding more flour or more milk, as required. Makes 2 cups batter, enough for about a dozen crepes.
Note: Crepes are typically about 8 inches in diameter.
Filed under Miscellaneous Tagged French, dinner, desserts