Basic Crepes
Ingredients:
1/4 cup all purpose flour
1/4 cup whole wheat flour (or buckwheat flour)
1/4 teaspoon kosher salt
2 eggs
3/4 cup milk
1 1/2 tablespoons grapeseed or vegetable oil
8-inch skillet and chopstick, for cooking
Directions:
1.In a medium bowl, stir together 1/4 cup all-purpose flour, 1/4 cup whole wheat flour, and 1/4 teaspoon kosher salt. Vigorously whisk in 2 eggs, 3/4 cups milk, and 1 1/2 tablespoons oil until smooth.
2. Assemble your crepe making station: get an 8-inch skillet, plate, towel or piece of wax paper, chopstick, bowl of batter, and 1/4 cup measure.
3. Cook the crepes: Heat an 8-inch skillet to medium low heat, and lightly grease it with oil with a paper towel. Pour in just under 1/4 cup batter and roll it around so that it covers the pan (check out the video above for this trick). Wait for about 30 seconds until it is cooked. Use the chopstick to loosen the edges. Flip the crepe, then cook for another 15 seconds on the other side. If you’ve made it this far, place the done crepe on the plate, and cover with a towel.
Note: If you’ve never done this before, it takes a bit of practice! You may have to scrap one or two of your first crepes until you get the hang of it. You also may need to reduce the heat after cooking a few, and/or grease the skillet again with oil mid-way through.
