|
Crepes Figurski
by Jan Figurski
This one has become a family tradition. I made my first crepes from this recipe one Sunday in 1979, when my son was 3 years old. I have made them, with very few exceptions, every Sunday morning since then. My kids just came to expect crepes every Sunday for brunch. That’s over 1000 times! So this recipe is definitely tried, tested, and true.
In an electric blender put:
3 eggs
1 cup milk (partially skim’s fine)
¼ cup cooking oil (I use sunflower)
1 tablespoon brown sugar
¼ teaspoon vanilla extract
1 pinch salt
Blend all ingredients together, then add:
1 cup flour (any wheat flour will do just fine)
Blend flour thoroughly. While flour is blending, lift top of blender, and bring to a proper consistency (i.e. like a syrup) by adding a little flour to thicken it, or adding a little milk to make it thinner. After reaching the correct consistency, add:
½ tablespoon baking powder
Blend baking powder, but only very lightly. You want to keep all those bubbles!
To Cook:
Heat a large frying pan to medium heat, and lubricate it with 1 tablespoon cooking oil. You only need to oil the pan for the first crepe. Add enough batter for one crepe, about two-thirds of a cup. Tilt the pan to make the batter run to the edges of the pan. Crepes are thin, so they cook quickly. When the bubbles don’t close up again, the crepe is ready to turn. Turning them over can be tricky, but after a while, you develop a certain dexterity with the spatula and the pan. Brown the other side, until cooked through. Remove cooked crepe from pan and put aside on a warming plate in the oven. This recipe makes about 5 crepes.
To Serve:
Any fruit will do, but I usually slice up a banana, and/or an apple, and mix it with yogurt in a bowl. Put a tablespoon or two of this mixture into each crepe as a filling. Roll it up, and top with maple syrup.
|