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Basic Crepe Batter
Makes 12 crepes
¾ cup all-purpose flour, sifted
pinch of salt
1 ¼ cups whole milk
1 egg yolk
1 tablespoon unsalted butter, melted
additional stick of butter for crepe pan
Put the first 6 ingredients in a blender (or food processor) for 10 seconds. The batter will be ready to use immediately.
If the batter is mixed by hand, allow it to rest for 30 minutes so the milk and flour will combine.
Melt 1 tablespoon of the additional butter in a 7 inch well seasoned crepe pan. Pour a small amount of batter in the center of the pan. Twirl pan to spread batter. Bake over a medium-hot flame until brown. Flip to second side and brown. Continue making crepes with the remaining batter.
© Sally Bernstein, 2005