|The Climbing Club
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|Author:||Ethan Welty [ Mon Jan 28, 2008 5:13 pm ]|
|Post subject:||Basic Crepes|
YIELDS: 8 large crepes
TIME: 30 minutes
1 CUP all-purpose white flour
1/2 CUP milk or soy milk
1/2 CUP water
1/4 TSP salt
2 TBS unsalted butter, melted
1. In a large mixing bowl, mix together the flour, eggs, milk, water, salt and butter. Beat thoroughly until the batter is super smooth.
2. Preheat a lightly oiled frying pan or griddle on medium high. It should be hot enough to fizz when sprayed with a drop of water.
3. Pour about 1/4 cup of water into the pan, tilting the pan with a circular motion so that the batter coats the surface evenly.
4. Cook until the bottom is lightly goldened, loosen with a spatula, flip and cook the other side. Serve hot.
Ham & Cheese - Add ham strips and grated cheese to the crepe while the bottom is still cooking. Fold the crepe in half, fold in the corners, flip and continue cooking until the cheese is melted.
Crepe Suzette - Coat a cooked crepe with granulated sugar, sprinkle heavily with lemon juice, and fold up or roll.
Nutella - Coat a cooked crepe with Nutella, roll up and indulge.
Credit: The French
|Author:||Jonathan Toner [ Mon Jan 28, 2008 9:36 pm ]|
in all the history of random post, this one is most random.
|Author:||Ethan Welty [ Mon Jan 28, 2008 9:51 pm ]|
Well, I do suppose crepes have limited backcountry applications, as most will settle for tortillas as a more practical alternative.
Jar of Nutella
Pack of flour tortillas
Credit: Brian Polagye
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