The unassembled crepe: apricot preserves, brie and tissue-sliced prosciutto
Here's the recipe, adapted from Williams-Sonoma. The best thing is, crepes are so versatile--you can eat them for breakfast, lunch or dinner and fill them with almost anything.
1 cup milk
1/2 cup all-purpose flour
1/2 Tablespoon melted butter1/2 teaspoon salt
cooking spray, or melted butter for greasing
|1.||In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.|
|2.||In a pan over medium heat, spray the pan or add melted butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.|