Basic Crepes

Crepas
Crepes are used in a number of ways in Mexico, especially in restaurants serving sophisticated savory dishes or desserts. Crepes with Corn Mushroom, is probably the best-known savory crepe dish, and Mexican Caramel Crepes, is a famous dessert crepe dish.
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Ingredients

Makes about 12 crepes

  • 1 cup milk
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 1½ tablespoons unsalted butter melted
  • ½ teaspoon vegetable oil

Instructions

  • Put the milk, eggs, flour, and salt in a blender.
  • Blend on high speed until completely smooth, 10 to 12 seconds.
  • Add the melted butter and blend 10 seconds.
  • Let the batter rest covered at room temperature about 45 minutes.
  • Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
  • When the oil is hot, give the batter a good stir to remix, then pour about ¼ cup batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
  • (Use a pot holder as some skillet handles get very hot.
  • ) Cook about 25 seconds, or until the surface looks dry and the edges are lightly browned.
  • With a small flexible spatula, lift and turn crepe.
  • Cook about 10 to 15 seconds and flip crepe out onto a plate.
  • Repeat with the rest of the batter.
  • Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
  • Stack the cooked crepes; they are ready to use.

Notes / Tips / Wine Advice:

Crepes may be cooked ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully; they are tender.
 
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Course Torttilla
Cuisine Mexican