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| Michel's Personal Crepe Recipe |
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| For about 10 Thin French Style Crepes : (need more just double the measures) |
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| 3 Eggs |
| 6 big spoons of powdered milk or the equivalent in liquid milk |
| 2 cups of Flour |
| 2 cups of Water |
| Microscopic amount of Vanilla Essence (this is not particularly necessary) |
| Prepare circular shallow non sticking pan |
| Mix all Ingredients thoroughly until the batter is well blended, you can also use electrical mixers that you use to mix cake batter and you can even pour all the mix through fine sieve (I do that) |
| Swipe Pan with little Vegetable Oil (any type) to prevent Crepe from sticking Remove any extra oil |
| Pour little of the liquid mix on the pan and wiggle pan around to cover the whole area .To make sure the crepe is thin, pour any extra batter back in the original bowel so that there is no excess crepe liquid on the pan ! |
| Heat pan for 1 minute on medium low flame |
| Wait 30 seconds to a minute and turn the crepe to its other side (u can do that by flipping it) |
| Cook it as needed but make sure it does NOT become crispy, it should remain very soft, thin and very flexible |
| Then eat it with Cheese, Ham, Bacon, Sausage, or any combination For sweet Crepes you can do: Butter and Sugar Chocolate and Banana or Pineapple Chocolate alone or with Nuts Any kind of Jam or Peanut Butter One of my favorites is Honey with bananas |
| What To Get |
| What To Do |
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| Why Don't You Print this Page Out It is Much Easier that way ! |
| Any Questions, go back to Home Page and Email me, my email is on there |
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| A Shallow non stick pan (Preferably circular) |
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