Crepes

Source/Author: Milla

Crepes are like pancakes that decided to skip the gym—thin, elegant, and ready to be dressed up with anything from Nutella to ham and cheese.

Ingredients:

• sugar	1 tablespoon
• salt	1/4 teaspoon
• All-purpose flour	1 cup
• milk	1 1/2 cups
• egg	1
• oil	2 tablespoons
• butter or oil	for cooking

1. In a large bowl, whisk together the flour, sugar (if using), and salt.

2. In a separate bowl, whisk together the milk, egg, and oil.

3. Gradually add the wet ingredients to the dry ingredients, whisking continuously until you have a smooth, thin batter. The batter should be much thinner than regular pancake batter.

4. Let the batter rest for about 10-15 minutes. This helps the flour absorb the liquid and makes the pancakes more tender.

5. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.

6. Pour a small amount of batter (about 1/4 cup) into the center of the pan, then quickly tilt and rotate the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly browned. Flip and cook the other side for about 30 seconds to 1 minute.

7. Serve the thin pancakes warm with your choice of fillings or toppings.