Chef Paul Prudhomme's Louisiana Kitchen/Paul Prudhomme

Crepes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup milk 1 large egg 1 tablespoon plus 1/2 teaspoon vegetable oil
3/4 teaspoon sugar 1/8 teaspoon ground nutmeg pinch of salt
1/2 cup sifted all-purpose flour



1 In a small bowl combine the milk, egg, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat.
2 Very lightly oil an 8-inch slop-sided crepe pan, then wipe it with a towel until the pan has only enough oil on it to be shiny. Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as it's dropped in the pan. Then pick up the pan and pour 2 tablespoons batter into it, quickly tilting the sides of the pan; make the crepe as thin as possible. Cook the crepe until the edges and bottom are golden brown, about 30 seconds to 1 minute; brown only one side of the crepe. Remove the crepe from the pan and place on a plate to cool, browned side up. Heat the pan about 15 seconds before cooking the next crepe. Repeat with remaining batter, re-oiling pan if necessary. Cover crepes with a damp cloth until ready to serve. They should be used within 2 hours.

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