Sunday, January 3, 2010


Crepes are near and dear to our hearts since our first experience with them in Old Gaeta when we lived in Italy. Il Molo only made them during the cold part of the year and filled them with all sorts of yummy things like Nutella or strawberries. This was my first attempt making them at home. They take a bit of practice but I know we'll be making them again!

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle (I use a small round measuring cup), spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

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