UNMEASURED CREPES
Disorienting as this may seem, there is no unit of measurement for the recipe below. If I added "teacup," I worry that it would prevent you from using an au lait bowl, a Champagne coupe or a coffee urn, when in fact they will all serve very well. (Figure that a pint glass will feed four.)
Provided by Tamar Adler
Time 10m
Yield Number of servings vary
Number Of Ingredients 5
Steps:
- Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don't want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
- Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip - this is not at all delicate, though it seems as though it should be - and cook about 10 seconds.
- Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you're ready to eat. Serve with a whole array of things you might like to put in them.
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kyaw thu
[email protected]The crepes were a bit too sour. I think I should have used less lemon juice in the batter.
Aiden Prock
[email protected]The crepes were a bit too spicy. I think I should have used less pepper in the batter.
Anitah Ongaachi
[email protected]The crepes were a bit too salty. I think I should have used less salt in the batter.
Linda Heath-Smith
[email protected]The crepes were a bit too sweet. I think I should have used less sugar in the batter.
Joy Gold
[email protected]The crepes were a bit too dry. I think I should have added more milk to the batter.
Iasmina Ana-Maria Tapelea
[email protected]The crepes were a bit too oily. I think I used too much butter in the pan.
Junior Aquino
[email protected]These crepes were a bit too thick for my liking. I'll try using less batter next time.
Efe Orhan
[email protected]The crepes were a little bland for my taste. I added some sugar and vanilla extract to the batter, and they were much better.
Jennyfer Loaiza
[email protected]I love that this recipe doesn't require any special equipment. I can make these crepes in my regular kitchen skillet.
Steve Prance
[email protected]These crepes are so versatile. I've used them for everything from breakfast to dessert.
Brady Farms
[email protected]I made these crepes for a dinner party, and they were a huge hit! Everyone loved them.
Sharqeen Khan
[email protected]These crepes were perfect for a quick and easy breakfast. I served them with fruit and yogurt, and they were delicious.
MD Nayime Hossen
[email protected]I had a little trouble getting the crepes to flip, but I eventually got the hang of it. They were worth the effort, though!
Joshua Byrd
[email protected]The crepes were a bit thick for my taste, but they were still very good. I'll try making them thinner next time.
Alicia rico
[email protected]I was skeptical about making crepes without measuring the ingredients, but they turned out great! I'll definitely be using this recipe again.
Abdul Salam kamara
[email protected]These crepes were a hit with my family! My kids loved the Nutella-filled ones, and my husband and I enjoyed the ones with cheese and ham.
Hailey Cook
[email protected]I've made crepes before, but this recipe was by far the best. The crepes were light and fluffy, and they cooked evenly.
Figo Lee
[email protected]These crepes were incredibly easy to make and tasted delicious! I used a variety of fillings, including Nutella, fruit, and cheese, and they were all perfect.