| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Austrian | December 19 | 1 | servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 1/2 | tb | Sugar |
| 3/4 | ts | Salt |
| 4 | lg | Eggs |
| 1 1/3 | c | Milk |
| 1 1/2 | c | Club soda or seltzer; (from a new bottle) |
| 1/2 | Stick unsalted butter; melted (1/4 cup) |
INSTRUCTIONS
In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour. Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom. Return skillet to heat and cook crepe until underside is golden, 15 to 30 seconds. Slide crepe onto a kitchen towel to cool. Make more crepes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crepes on another kitchen towel as they cool. Crepes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap. Makes about 25 crepes. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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