Seriously, this is one of the easiest recipes ever – you do have to work quick, and the technique will come later – but it’s always delicious! Now, I’m not including a filling recipe – but you can do cheese, sour cream (naturally or sweetened with sugar), fruit filling (take an apple pie or apple crumble mixture and just cook the fruit on the stove instead), etc. It’s truly versatile – like a French tortilla.
Time: 20 minutes; including the 10 minutes that the batter needs to stand
Servings: 5 9-inch crepes
1/2 cup cornstarch
3/4 cup milk
1/4 teaspoon salt
1 tablespoon corn oil
9″ crepe/omelette pan/non-stick skillet/griddle, if you’re really hard-pressed
In a small bowl or measuring cup, whisk eggs. Add the remaining ingredients and combine well. Allow batter to stand, at room temperature, for 10 minutes.
Meanwhile, brush crepe pan with corn oil and heat on high until oil is hot. LADLE (or pour from measuring cup) 1/4 cup at a time. Carefully tilt batter so that the entire bottom of the pan is JUST BARELY COVERED in a thin layer. Cook for 2 or so minutes or until the bottom is golden brown (check by lifting edges with a fork).
Carefully loose edges with fork and slide crepe onto the extra plate to cool. Lather, rinse, repeat. In between crepes, be sure to put a piece of wax paper or they’ll stick together. They’ll refrigerate fine for a day or so; after that, I make no promises…