Use Whole Wheat Flour, White Flour, Or A Combination Of Both
1 cup all purpose flour or whole wheat flour
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden (whichever comes first), gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.
A Few Crepe Making And Storing Tips
