A Nell's Restaurant Recipe

Crêpes

1 1/2 cups milk
1/4 tsp. salt
2 Tbls. sugar
2 large whole eggs, plus one yolk
3 Tbls. corn oil
3 Tbls. brown butter
7/8 cup of flour

Put milk, salt, sugar and eggs in a blender and blend. Add oil; blend, then add butter, blend, and finally add flour and blend. Put in a container with a pour spout and refrigerate for at least one hour and up to three days.

When ready to cook, stir the batter to remix. The batter should be like thick cream. Place an eight-inch non-stick skillet over medium heat and coat with a thin layer of cooking oil, using a paper towel to wipe the bottom of the pan free of excess oil.

When the pan is hot, pour several tablespoons of batter into pan and swirl to coat the pan. You want just enough batter to cover the pan bottom.

Cook for about one minute. Using a spatula with a rounded tip, lift one edge. If it is slightly browned, flip the crêpe over. Often it is best to use the spatula to lift the edge up and then use your fingers to flip the crêpe over. Cook for another 30 seconds to one minute.

You can cook all the crêpes at once and serve immediately, or wrap airtight and reheat several hours later.

Serving Suggestion—Breakfast or Dessert

Dust with powdered sugar and roll into logs.
Spread with jelly or jam and fold into quarters.
Spread with lemon curd and fold into quarters.
Dust with powdered sugar and serve with fruit and ice cream.