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Ingredients
| all-purpose flour (unsifted): 1 2/3 cups |
| eggs: 4 |
| salt: 2 dashes |
| vegetable oil: 2 Tbl |
| 2% milk: 2 cups |
| russet potatoes: 1 whole potato |
Crepes
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Put the flour into a mixing bowl.
- Add eggs into the bowl and stir completely.
- Next add salt, oil, and milk and mix thoroughly.
- When finished stirring let the batter set at room temperature for 30 minutes.
- Cooking: Pour two tablespoons of oil into a small bowl.
- Cut the potato in half and remove the skin the around flat end.
- Stick the fork into round end of the potato and dip it into the oil.
- Place a small non-stick fry/crepe pan over medium heat.
- Lightly grease pan with the flat end of the potato.
- Add a small amount of crepe batter to the pan.
- Immediately twist and turn the pan to cover the surface.
- The crêpe should be lightly browned on both sides.
- It is recommended that you cook as many crêpes as possible and refrigerate the leftovers.