The Giggle's Kitchen - Crepes
Because pikakao wanted it:
Crepes
This is my Mom's recipe, used so often that she memorized it and had to make it in order to tell me the measurements. Not that I minded... :d
The hardest part of this recipe is the pouring, and that just requires a little practice.
Ingredients
1 cup flour
2 eggs
1/2 tsp salt
1 1/4 cup milk, approx
Whisk together flour, eggs, salt and enough of the milk to take out the lumps and make a thick paste. Add the rest of the milk. The batter should resemble heavy cream or buttermilk, so add more flour or milk as needed.
Heat a cast iron frying pan to medium high (I preheat to 7 then lower it to 5.5-6) and brush with shortening or margarine. Using a ladle, pour some batter onto the hot frying pan and tip the pan in a circular motion to spread the batter in a thin layer over the bottom. I find that 2/3 of a ladle full gets the right thickness, but you'll have to find the right amount for your ladle and frying pan.
Don't worry if you mess up! The first few can be frustrating, but with practice you'll learn how to do it. Remember: the mistakes taste just as good as the perfect ones.
After a few seconds use your pancake flipper to free any stuck edges. Flip when the crepe is lightly browned on the bottom. Remove to a plate when similarly browned on the other side. Put the plate of crepes in the oven on low, or have your diners eat them as you cook, snagging some for yourself as you cook. Don't get distracted, as crepes cook quickly and burn fairly easily.
I let diners prepare their own crepe toppings. I've used honey, jam, peanut butter, syrup, butter or margarine, berries and whipped cream, and even ice cream before. They can be rolled or just ripped and eaten in pieces.
Next time: Pizza!
Crepes
This is my Mom's recipe, used so often that she memorized it and had to make it in order to tell me the measurements. Not that I minded... :d
The hardest part of this recipe is the pouring, and that just requires a little practice.
Ingredients
1 cup flour
2 eggs
1/2 tsp salt
1 1/4 cup milk, approx
Whisk together flour, eggs, salt and enough of the milk to take out the lumps and make a thick paste. Add the rest of the milk. The batter should resemble heavy cream or buttermilk, so add more flour or milk as needed.
Heat a cast iron frying pan to medium high (I preheat to 7 then lower it to 5.5-6) and brush with shortening or margarine. Using a ladle, pour some batter onto the hot frying pan and tip the pan in a circular motion to spread the batter in a thin layer over the bottom. I find that 2/3 of a ladle full gets the right thickness, but you'll have to find the right amount for your ladle and frying pan.
Don't worry if you mess up! The first few can be frustrating, but with practice you'll learn how to do it. Remember: the mistakes taste just as good as the perfect ones.
After a few seconds use your pancake flipper to free any stuck edges. Flip when the crepe is lightly browned on the bottom. Remove to a plate when similarly browned on the other side. Put the plate of crepes in the oven on low, or have your diners eat them as you cook, snagging some for yourself as you cook. Don't get distracted, as crepes cook quickly and burn fairly easily.
I let diners prepare their own crepe toppings. I've used honey, jam, peanut butter, syrup, butter or margarine, berries and whipped cream, and even ice cream before. They can be rolled or just ripped and eaten in pieces.
Next time: Pizza!