A crêpe is a very thin pancake that is cooked on a frying pan or flat circular hot plate. Depending on the recipe and fillings, used crêpes are great for breakfast, lunch, and dinner. Usually, if a crêpe is going to be sweet, wheat flour is used (French: crêpe de froment). If a crepe is going to be savory, a non-wheat flour such as buckwheat is usually used (French: galette).
- Preheat a medium-size special non-stick skillet to medium heat on the stovetop. Sift the flour in a large bowl and add the eggs to the center. Stir the flour into the eggs until the dough is even.
- Add the milk, little by little, breaking up any lumps. Add the oil and salt.
- Lightly oil the pan using a paper towel dipped in vegetable oil. Pour 1/4 to 1/2 cup batter into the center. Move the pan side-to-side to completely cover the bottom. Quickly fill in any areas that were missed with additional batter. Once bubbles start forming, use a spatula to flip the crêpe. (Add more milk to the batter if the crêpes look too thick).
- Serve with fruit jam & whipped cream or lemon juice & sugar.
DINNER IDEA: Fill crepes with meat, cheese, and other ingredients.