I tallied up the crepes after and realized there were only 12, which would never be enough. I had to make more, but the recipe calls for one and a half cups milk and I didn't have that much. I had a meeting within the hour, not enough time for a grocery run. I'd seen a recipe in the Montreal Gazette on Tuesday that turned out to require but a half cup of milk. Saved!
The recipe was wonderful. Worked like a dream. Spread easily, looked and tasted like perfect crepes.
Where's the disastrous funny story, you ask? I was relating what happened to my family and mentioned, yes, it's odd, the second recipe just looks so crepe like, the first are pale pancakes. The first one didn't even use eggs. And I only got 12!
"Didn't use eggs?!" ... Yeah. I realize now, as I should have realized WHEN THE BATTER HIT THE PAN ... that crepes without eggs aren't crepes at all. Clearly, I wasn't thinking straight. Blame distractions. NEVER cook distracted. Unless it's a recipe you know in your sleep, and even then. Bad things happen. Like making crepe batter with no eggs.
1½ cups flour
1½ cups milk
1½ tbl sugar
6 eggs *do not forget these like I did!*
6 oz sour cream
Mix till smooth, heat oil in frying pan, pour in some batter, turn over.
1 lb farmer's cheese
4 oz whipped cream cheese
1 vanilla sugar
½ cup sugar
Mix in a medium sized bowl until smooth. Fill crepes, and roll up, tucking in the two sides and rolling as you go.
Plain Crepes originally featured in Victoria Times Colonist
2 large eggs
1/4 cup water
1 tsp sugar
1 pinch salt
2 Tbsp (1/8 cup) butter, melted
1/2 cup all-purpose flour
1/2 cup (2%) milk
• a little melted butter for cooking
Beat eggs until yolks and whites are well blended. Whisk in the water, sugar, salt and 2 Tbsp butter. Gradually whisk in the flour until a completely smooth mixture forms. Whisk in the milk creating a thin batter.
Place a non-stick skillet over medium heat. Coat the pan’s cooking surface with a tiny bit of melted butter. (You should have to do this only once to ensure the first crêpe is easy to flip. After that, the butter in the batter should ensure they easily do so.)
When the pan is hot, lift it up and use a small ladle to pour about 2 Tbsp of crêpe batter into the pan. Tilt and swirl the batter in the pan until it evenly coats the bottom of it. Cook the crêpe until it is almost dry on the surface and light golden on the underside, about 40 to 50 seconds. Use a thin spatula to flip the crêpe over and cook about 20 seconds on the other side.
Invert the crêpe on to a wide plate. Cook the rest of the batter, stacking the hot crêpes on the plate as you go along.
Top crêpes, as desired, with such things as butter, a sprinkling or drizzling of sugar or maple syrup, and fresh fruit, such as berries.
These look so much like pancakes in retrospect I can't even believe I actually thought they were crepes. Shame on me.