So its been decided to do a new blog posting about food at least once a week. So this is the first posting is going to be about the one, the only…. THE AMAZING JAPANESE CREPE!
- 1/3 cups whole milk, room temperature
- 1 cup all purpose flour
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 4 teaspoon salt
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
Recipe from http://www.epicurious.com/recipes/food/views/Easy-Crepes-5385
Note: You can decorate crepes with any thing you want such as strawberries, honeydew, mangoes etc.