CREPE

CREPE
adapted from  :  Joy of Baking
tried by  :  zaralovebaking; delicious...




Ingredients :

      1  cup   all-purpose flour  (130 gm)
   1/8  tsp    salt
      1  tbsp  granulated white sugar  (25 gm)
      2  large  eggs, at room temperature
1 1/4  cup  milk, at room temperature  (300 ml)
      1  tsp  vanilla extract  (optional)
      2  tbsp  melted butter, cool to room temperature  (28 gm)


Method :

     Place all the ingredients in a blender and process for about 15-30 seconds or until smooth.  OR you can make by hand.  In a large bowl, whisk the flour with the sugar and salt.  In a separate bowl, whisk the eggs and then stir in the milk, vanilla extract and melted butter.  Make a well in the center of the dry ingredients and then gradually pour in the egg mixture, whisking until combined and smooth.  Strain if necessary to remove any lumps.  Cover and let sit at room temperature for about 15-30 minutes.  OR place in the refrigerator to chill for one hour, or up to two days.  After chilling the batter, if it becomes too thick, thin it out with a little milk or water.
     Heat a non-stick pan over medium heat.  Lightly butter the pan.  Using a small ladle, pour about 3-4 tablespoons (1 use 1/4 cup measuring cup) of the batter into the pan.  Swirl the pan to form an even layer (does not have to be a perfect circle).  Cook until both sides turns golden brown.
     To serve :  Fill the crepes with sliced banana or strawberries or any fruit of your choice.  They look best folded over into a triangle.  Drizzle with honey, chocolate sauce or dust with icing sugar.