Petite Sweets by Beatrice Ojakangas

Author:Beatrice Ojakangas [Ojakangas, Beatrice]
Language: eng
Format: epub
ISBN: 978-1-4162-0682-8
Publisher: Sellers Publishing
Published: 2009-03-09T16:00:00+00:00

For the crepes, in a medium-sized bowl, whisk together the milk, butter, and eggs. Whisk in the flour, salt, and sugar until smooth (this much you can do in a blender if desired). Let sit in the refrigerator for at least 1 hour or overnight.

Brush a crepe pan with oil and place over medium-high heat. Pour about 1 tablespoon of the batter into the pan and swirl around to make a 3-inch crepe. Cook until crepe begins to look dry, about 1 minute. Gently turn over the crepe in the pan and cook the other side, about 15 seconds. Transfer crepe onto a plate and continue cooking more crepes, brushing or wiping the pan with oil between each if necessary to prevent sticking.

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