Baby steps! That's what I've come to understand as the never failing recipe for achieving anything challenging. Let's face it. Crepes are challenging! So, I took the smallest pan I've got, pulled up my sleeves and began working on what turned out a dozen of delicious crepes. Thank you, TEFLON for making my life easier! :)
2 cups flour
2 cups milk
5 small eggs
1/2 cup vegetable oil
3 tb. sp. sugar
1/2 t. sp. salt
1. Mix all the ingredients until they've integrated well.
2. Heat a greased pan and pour enough of the mixture to cover the bottom of the pan, trying to keep the crepes as thin as possible. (Mine could have been thinner.)
3. Cook at a medium high temperature for about 1 minute and then turn the crepe to cook the top side.
4. Repeat the same with the rest of the mixture.
I had mine with honey (yummy), while also wishing for some fresh berries.
The picture on the right is a nod to the very talented food photographer and stylist Eva Toneva who originated the idea about rose crepes presented in cups.