Julee Rosso, Sheila Lukins

Crepes

Preparation info

  • 12

    crepes
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

It takes a little practice, and you usually toss out the first one, but once you learn to make crepes you’ll be able to create many exciting dishes spontaneously.

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspo

Method

  1. Combine the flour, sugar, and salt in a food processor and process briefly.
  2. With the motor running, add the milk, water, eggs, and butter through the feed tube. Process until smooth.
  3. Heat a heavy 7 inch nonstick skillet until quite hot. Pour in