½ teaspoon vegetable oil
1 cup (5 ounces) unbleached all-purpose flour
1 teaspoon sugar
¼ teaspoon table salt
1 ½ cups whole milk
3 large eggs
2 tablespoons unsalted butter , melted and cooled
Place oil in 12-inch nonstick skillet and heat over low heat
for at least 10 minutes.
While skillet is heating, whisk together flour, 1 teaspoon
sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs.
Add half of milk mixture to dry ingredients and whisk until smooth. Add butter
and whisk until incorporated. Whisk in remaining milk mixture until smooth.
Using paper towel, wipe out skillet, leaving thin film of
oil on bottom and sides. Increase heat to medium and let skillet heat for 1
minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in
center and cook for 20 seconds. If mini crêpe is golden brown on bottom,
skillet is properly heated; if it is too light or too dark, adjust heat
accordingly and retest.
Pour ¼ cup batter into far side of pan and tilt and shake
gently until batter evenly covers bottom of pan. Cook crêpe without moving it
until top surface is dry and crêpe starts to brown at edges, loosening crêpe
from side of pan with rubber spatula, about 25 seconds. Gently slide spatula
underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook
until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe
to wire rack, inverting so spotted side is facing up. Return pan to heat and
heat for 10 seconds before repeating with remaining batter. As crêpes are done,
stack on wire rack.
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