"Most continental European cuisines feature a variation of crepes. Here is the basic recipe.
Yield: 14 crepes
1 cup milk
1/3 cup club soda (not flat)
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
butter or cooking oil for frying
Beat the eggs lightly with the milk in a mixing bowl. Add the club
soda and stir.
Add the flour, stirring with a whisk, then add the sugar, salt and vanilla extract. Stir until the batter is smooth.
Heat an 8 " skillet over medium-high heat with butter or cooking
oil. When the
skillet is hot, ladle in enough batter to cover the bottom of the skillet thinly, and tilt the pan from side to side to spread the batter evenly. Cook for 2 to 3 minutes until the crepe is lightly browned on one side and then flip over on other side to brown it as well. Remove from pan using a spatula and stack the crepes on a plate until ready to fill them. Oil the pan before frying each crepe.
· Double the recipe and freeze the crepes stacked between sheets of waxed paper to have on hand for a quick dessert.
· Use a nonstick skillet and cooking spray to fry the crepes."
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