Basic Crepe Recipe (Magic Pan continues…)
Before I go much further, I think people everywhere should have the basic crepe recipe!Â So here you are:
1 cup all-purpose flour
1 pinch salt
1 1/2 cups milk
1/2 cup vegetable oil or melted butter
To prepare crepes: Sift flour and salt together into a large mixing bowl.
Add eggs; mix thoroughly (mixture will form a thick paste). Add milk
gradually, beating until smooth. Batter will have the consistency of heavy
cream. Cover bowl; refrigerate for 2 hours.
Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2
tablespoons of batter, depending on the size of the pan. Tip the pan to
coat it with a thin layer of batter. Cook over medium-high heat until crepe
is golden brown, about 1 minute, then turn and brown other side. Continue
cooking crepes, adding oil or butter to pan as needed.
Aside from the pan, you should also invest in a T-crepe or good non-stick spatula to flatten out your crepes.
I remember making crepes at the Magic Pan with 7 pounds of eggs, 7 pounds of flour and a Hobart! The rest of the details I’ve forgotten. I was proud to run the crepe machine with every pan in use…some cooks just managed a few. Thanks for the memories!