My first post on my spanking new food blog!
This post (and the crepes) will be dedicated to cherry_soda87 at LiveJournal because without her, there would be no 食べ物 eXploZion.
The recipe was taken from the blog, Fresh from the Oven, back when I just started getting into cooking and photographing with my own modifications.
Recipe (my modifications are in [ ]):
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted [I used canola oil because I had no butter…and it didn’t seem to make much of a difference]
2 large eggs
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
[For those without a blender, here’s an alternative method. I mixed it by combining everything but the flour in a container, then sifted the flower above it and mixed it in at the same time. Almost the same results, just a little more wrist exercise on your part.]
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Yield: 13 crepes (serving size: 1 crepe)