Preparation:
In a medium bowl, combine flour, sugar and salt with a fork. Make a well in center of flour mixture; add egg and egg yolk. Using a fork, slowly begin to mix egg into flour.
Continue until all flour has been moistened. Add milk slowly, stirring constantly to form a smooth batter. Stir in 1 tablespoon butter or margarine, water and vanilla until blended. The batter should be the consistency of light cream.
If it is too thick, add 1 or 2 teaspoons more water; stir until blended. Cover and let batter stand at room temperature 30 minutes before using.
To cook crepes, melt about 1 teaspoon butter or margarine in a 6-inch crepe pan over medium heat, swirling to coat bottom and side.
Pour 3 tablespoons batter into pan all at once; swirl pan very quickly to cover bottom with batter. Cook until bottoms of crepe is set and golden brown, about 2 minutes.
Turn crepe; cook other side about 30 seconds. Cool crepes on paper towels. Repeat with remaining batter. Separate crepes with small sheets of wax paper, if desired.
When serving crepes, fill so that first side cooked will be on outside.
Makes 24 (6-inch) crepes. |
