In Paris, these wafer-thin crepes with the simplest of flavorings are sold by street vendors.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup whole milk||1 tsp vegetable oil, plus more for cooking crepes|
|2/3 cup all-purpose flour||pinch of salt|
|2 large eggs||lemon wedges and slices and superfine sugar, to serve|
Process the milk, flour, eggs, oil, and salt in a blender or food processor until smooth. Let stand for 30 minutes.
Preheat the oven to 200°F (95°C). Heat an 8in (20cm) crepe or nonstick frying pan, over high heat until a splash of water “dances” on the surface. Pour in enough vegetable oil to cover the bottom, swirl the pan to coat, then pour off the excess oil.
Ladle about 3 tbsp of the batter into the center of the pan and immediately tilt and swirl the pan so the batter covers the base thinly. Cook the crepe for about 1 minute until small bubbles appear on the top. Slide a metal spatula underneath and flip the crepe over, then continue cooking for 30 seconds more, or until golden and cooked through.
Transfer to a plate, roll up and keep warm in the oven. Repeat, oiling the pan as needed, until all of the batter has been used. Serve the crepes hot, sprinkled with sugar, drizzled with lemon juice and served with lemon slices.
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