Crepes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 72. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 1 tablespoon cooking oil
Instructions
- Place two layers of waxed paper between any extra crepes and freeze them. Let crepes thaw at room temperature for one hour before using.
- In a bowl combine milk, flour, eggs, oil, and 1/4 teaspoon salt. Beat with a rotary beater till well mixed. Heat a lightly greased 6-inch skillet. Remove from the heat. Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. (Or cook on an inverted crepe maker according to manufacturer's directions.) Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.
- Dessert Crepes: Prepare as above, except omit salt and add 2 tablespoons sugar.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Crepes dsc07085.jpg" by David Monniaux; license: CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0/); source: https://commons.wikimedia.org/wiki/File:Crepes_dsc07085.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.