Collette’s Crepes Recipe

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This comes from a cookbook that belongs to my son Mark and is based on the movie Ratatouille.

Ingredients

• 3 eggs
• 1 1/2 cups milk
• 1 cup plus 2 tablespoons flour
• 1 tablespoon sugar
• 1/4 salt
• 2 tablespoons butter

Directions

1. Put all the ingredients in a blender in the order listed and blend until smooth.  Remove the lid and scrape down the sides with a rubber spatula.  Briefly blend the mixture again.  Set the covered blender in the refrigerator for at least 30 minutes or even overnight.
2. When it is time to cook the crepes, use a paper town to spread about 1 teaspoon of butter or vegetable oil in the bottom of a 8 or 9 inch shallow frying pan and place over medium heat. Blend the batter again to smooth in.
3. For the first crepe, pour 1/4 to 1/3 cup of batter into a measuring cup to gauge how much to use.  For the rest of the crepes, pour approximately that much batter right from the blender.  Cook each crepe.
4. Pour the batter into your heated pan, well to one side.  Immediately tilt and swirl the pan to evenly coat the bottom.  This should take about 5 seconds.
5. Cook the crepe on the first side for about 45 seconds, the quickly  flip it with a spatula and cool the other side for about half as long.
6. Swiftly invert the pan so the cooked crepe will fall into a large plate.  Rub a little butter or cooking spray on the pan before cooking the next crepe.

The cookbook has been a favourite of Mark’s for years and was a great introduction of him to cooking with a minimum of intervention and help from me.  If you can find a used copy and have younger kids, I would pick up a copy.