This recipe is part of the recipe for Seafood Crêpes
Makes about 1 dozen crêpes
|1||cup all-purpose flour|
|1/4||cup butter, melted, cooled and divided|
- Combine milk, flour, eggs, 2 tablespoons butter and salt in food processor; process using on/off pulsing action until smooth. Let batter rest, covered, in refrigerator for 1 hour or at room temperature no more than 30 minutes.
- Heat 1/2 teaspoon butter in 7- or 8-inch crêpe pan or skillet over medium heat. Pour 1/4 cup batter into hot pan. Immediately rotate pan back and forth to swirl batter over entire surface of pan.
- Cook 1 to 2 minutes or until crêpe is brown around edges and top is dry. Carefully turn crêpe with spatula and cook 30 seconds more. Repeat with remaining batter, adding remaining butter only as needed to prevent sticking.
- Stack cooled crêpes. Wrap airtight; refrigerate up to 1 day or freeze up to 1 month. Thaw before filling or serving.
Check out more recipes for French