Wednesday, February 16, 2011

Saint Valentine's Day Crepes

4 eggs lightly beaten

2 cups milk

1 Tablespoon Canola Oil (or any veg oil, just not Olive oil)

3/4c. to 1 cup flour (depending upon how thin or thick you prefer)

1-2 Tablespoons sugar

1/4 tespoon salt (kosher)

Blend first three ingredients until frothy, add last three ingredients and blend until you have a nice smooth pourable batter. Pour about 1/4 cup batter onto a med-high heat griddle or very large non-stick saute pan. (You need room around your crepe to get your spatula under it to flip) Use a spoon to lightly swirl your crepe into a large disc, be careful not to tear the batter, if you happen to, just spoon a little batter into that spot :) Cook for about 30 seconds on each side until lightly golden, and then stack 'em up on a platter for serving at the table.

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