This recipe is part of the recipe for Cheese Blintzes
Makes about 1 dozen crêpes
|1||cup all-purpose flour|
|1/4||cup butter or margarine, melted and cooled, divided|
- Combine milk, flour, eggs, 2 tablespoons butter and salt in food processor; process using on/off pulsing action until smooth. Let stand at room temperature 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. Transfer crêpe to waxed paper to cool. Repeat with remaining batter, adding remaining butter only as needed to prevent sticking.
- Separate each crêpe with sheet of waxed paper. Cover and refrigerate up to 1 day or freeze up to 1 month. Thaw before serving.
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