Crepe Batter
With an electric mixer at medium speed, beat together the egg, egg yolk, sugar, flour and
1/4 cup of the milk, until the mixture is well blended. Beat in the melted butter and remaining
milk to form a smooth batter. Sieve the batter if necessary. Refrigerate for at least 30
minutes.
Crepe Cooking
Drop spoonfuls of the batter on a lightly oiled skillet or crepe pan and quickly spread
the batter from the center in a circular fashion, using the underside of the spoon. Cook
until the bottom side of the crepes are golden brown. Carefully turn them over to lightly
brown the other side. Remove the crepes from the pan, stacking them on a plate.
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