Austrian Crepes
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
39
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour2.5 tbsps
Sugar3 tsp
Salt4 large
Egg1.333333 cups
Milk1.5 cups
Club Soda1 cup
Unsalted Butter (melted)Directions:
1
In a bowl whisk together flour, sugar, and salt
2
In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking
3
Whisk batter until smooth and chill, covered, 1 hour
4
Stir batter well
5
Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot
6
Brush skillet lightly with melted butter
7
Remove skillet from heat
8
Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom
9
Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds
10
Slide crêpe onto a kitchen towel to cool
11
Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool
12
Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap
13
In a bowl whisk together flour, sugar, and salt
14
In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking
15
Whisk batter until smooth and chill, covered, 1 hour
16
Stir batter well
17
Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot
18
Brush skillet lightly with melted butter
19
Remove skillet from heat
20
Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom
21
Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds
22
Slide crêpe onto a kitchen towel to cool
23
Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool
24
Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap