AUSTRIAN CREPES
2 cups all-purpose flour
2 1/2 tablespoons sugar
3/4 teaspoon salt
4 large eggs
1 1/3 cups milk
1 1/2 cups club soda or seltzer (from a new bottle)
1/2 stick (1/4 cup) unsalted butter, melted
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 crêpe until underside is
golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel
to cool. Make more crêpes in same manner with remaining
batter, brushing skillet lightly with butter for each and stacking
cooked crêpes on another kitchen towel as they cool. Crêpes
may be made 3 days ahead and chilled, stacked and wrapped well
in plastic wrap.
Makes about 25 crêpes
Gourmet Dec. 1994
Click here to return to the Desserts list