Serves: 12
Total Calories: 56
Mix the above ingredients in order given in a blender. Scrape sides of blender to be sure all the flour is mixed with no lumps. If you do not have a blender, use the electric mixer. This recipe will make 12 very thin 5 1/2 " to 6" crepes.
A French crepe pan, small omelette pan or small "Teflon"-lined skillet may be used. Brush pan lightly with oil. Set over moderately high heat until the pan is just beginning to smoke. Immediately remove from heat. Hold handle of pan in your right hand, pour with your left hand 2 to 3 tablespoons of crepe batter into middle of the pan. (The amount depends on the size of your pan. Two tablespoons is enough for a 5 1/2 " to 6" pan.) Then quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Return the pan to the heat. Jerk and toss pan sharply back and forth and up and down to loosen crepe. Lift its edges with a spatula and if the underside is a light brown turn the crepe with a wide spatula or two smaller ones. Brown lightly on the second side. Grease skillet again and proceed as before. After you are used to making crepes you can probably keep 2 pans going at a time.
(Note: See Almond Custard Filling for the filling that goes with these crepes.)
This Almond Custard Crepes or Crepes Frangipane recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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