Delicious The Next Day Too! Easy Smooth Crepe Batter - flour

Method

• Beat the egg in a bowl, add the sugar and salt and mix in.
• Don't beat any air into the mixture.
• Add the flour and mix it in.
• Before it's completely incorporated, add 1/3 of the milk and mix.
• Add the rest of the milk and mix again.
• Add the butter little by little as you mix the milk in.
• Pass the batter through a sieve, cover with plastic and rest in the refrigerator for at least an hour.
• Mix up the batter.
• Heat oil in a frying pan, and wipe out the excess oil.
• Spread the batter around the bottom of the frying pan rapidly while tilting it, and cook the crepe over high-medium heat.
• When the edge has browned, put the frying pan on a moistened kitchen towel and let the crepe continue cooking with the residual heat.
• This prevents it from burning.
• When the outside of the crepe starts to brown, flip it over using a palette knife and your hands.
• Stack up the cooked crepes on an inverted bowl.
• Keep cooking the crepes.
• When the last crepe is cooked, put it on a plate, and let it cool before wrapping in plastic and storing.
• Refer to"Smooth, Crispy, Fluffy Mille Crepes" to make a "mille-feuille" or multi-layered crepe.
• Double the amount of batter in this recipe.