Cucina Pasta-bilities: Gourmet Utensils - Crepe Pan January 30 2017, 0 Comments
If you’re in a time crunch, or don’t feel like investing in a particular pan for one particular dish, any other shallow frying pan with a heavy bottom will suffice. These pans will require a little butter or oil for frying the crepes.
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup unbleached all purpose flour
- 1 1/4 cups (or more) milk (do not use low-fat or nonfat)
- Melted butter
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoonfuls to batter until it reaches the consistency of heavy whipping cream. Heat crepe pan over medium-high heat. If using Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.