Kate'S Basic Crepes

1. 1

   First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.

2. 2

   When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).

3. 3

   Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.

4. 4

   Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.

5. 5

   Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.

6. 6

   When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.

7. 7

   Repeat the process, stacking your crepes one on top of the other.

* Per serving · 4 servings · Values may vary.

No additional tips available.