Cookbook:Crêpes II

Ingredients

 * 500 g wheat flour, sifted
 * 1 L milk
 * 1 egg
 * 50 g melted butter
 * 1 pinch salt
 * Vegetable oil

Procedure

 * 1) Combine the egg, milk, and salt. Mix in the flour, then the melted butter to get a batter. Let batter rest for at least 30 minutes.
 * 2) Stir the batter to redistribute the ingredients.
 * 3) Regulate the temperature of a crêpe hot plate to 160°C if possible. If there is no temperature scale then you have to find out on yourself what is best suited. As a guideline, the batter still should be liquid when you finished your first circular move of spreading.
 * 4) Grease the plate with a cloth dipped in a little vegetable oil. How often you have to repeat it depends on the plate you use but as a general rule it should be before every crêpe.
 * 5) When the plate reaches temperature, ladle some batter on the plate. Quickly spread the batter across the plate with circling movements of a T-shaped batter spreader. Be careful not to rip or tear spots where the batter has already set—this takes a bit of practice. Never scrub over the surface—the move must come out of the wrist in a flowing movement, without holding the spreader too firmly.
 * 6) The sides of the batter will arch up as it cooks—flip it over to cook the other side using a large offset/icing spatula or heat resistant plastic blade with no angled handle.
 * 7) Begin garnishing the crêpe with solid fillings, if using. If you want to use something very liquid as a topping such as marmalade, juice, or alcohol, don't do this on the plate as the crêpe gets soggy, and the plate may get sticky. If you want to fold the crêpe when it's done, you should only garnish one half of the crêpe—otherwise the filling may fall down in the fold, liquid may flow out, and the crepe may become messy.
 * 8) When the bottom starts to get brown spots, remove from the hot plate. Top with any remaining fillings.
 * 9) To serve, roll it or fold it in quarters or sixths so it can be easily eaten even without cutlery. You should eat it right away if you don't want the crêpe to cool down.

Notes, tips, and variations

 * Do not use low-fat milk with under 3.5% fat, as the crepe will get too fragile and dry.
 * You can replace some or all of the salt with some vanilla sugar for a sweeter crêpe.
 * The less gas in the batter the better—try to stir in as little air as possible.
 * If the crêpe gets too crispy and dry, it is not so easy to eat it.
 * You can adjust the cooking time to make the crêpe more or less cooked, as desired.