Ingredients
- 1 egg
- 1 cup all-purpose flour
- Pinch salt
- 1 cup water
Directions
Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By kmoconner_11887850
Taylor Mill, KY
on June 10, 2009
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After attempting (unsuccessfully to follow this recipe, I had to almost double the amount of water this recipe called for. The batter was much too thick, and before adding the extra water the crepe batter did not spread well at all. Also, this recipe should give an approximate size of the crepe, because the crepes this recipe made were unexpectedly smaller than the size of a typical crepe. The flavor was decent, but I would suggest adding a dash of vanilla extract.
By jane.beresford2...
Chatham, NJ
on January 08, 2009
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The flavor is good, but the batter should be thinner. Add about an extra 1/3 cup of either milk or water, preferably milk, then it'll be fine. Most crepe batters I've tried add a little sugar, which may help them brown better, but for savory crepes, it doesn't really need it, so this worked well, with my one minor adjustment.
By lnsh1_11371227
nashua, NH
on November 21, 2008
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My grandmother was French Canadian and this was the way she made them.
You need a small crepe pan, use butter on bootom of pan make them thin by rotating pan till batter is thined out. Maybe use 1/4 cup of batter for each crepe. You won't go wrong.Cook till they brown and are bubble slightly. As you would a pancake look on bottom side to see if they are slighlty browned and then flip do the same for 2nd side. She would have about 4 crepe pans going at once and would make about 40 crepes. Her mother used the same receipe.
Top with real butter and real maple syrup and you will have a real treat.
Paul
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