Big things are happening in the Jumbo Empanadas kitchen right now. One of those things is relocating kitchens entirely. I am finally getting out of my awful apartment, which is something I’ve been meaning to do for the past 9 months, (since the day I moved in actually). I’m not just changing apartments though, I’m leaving the city completely. This has been a difficult decision for me to make because I really do like
As much as I will miss
What does all of this have to do with crepes? Nothing, but I just thought I’d let you know I can make them and they’re especially good with whipped cream, strawberries and nutella.
Easy Crepes (From Bon Appetit, June 1998)
1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)