Notes: If making up to 3 days ahead, stack crêpes, wrap airtight, and chill; freeze to store longer. If you place a sheet of waxed paper on top of each crêpe as you stack them, the crêpes can be easily separated when cold. Otherwise, to avoid tearing, let the stack warm to room temperature or heat briefly in a microwave before separating.
Sunset FEBRUARY 2001
1. In a blender or food processor, whirl the eggs, flour, and milk until batter is smooth; scrape container as needed.
2. Use a crêpe pan or regular or nonstick frying pan with a bottom that measures 6 to 8 inches across. Set pan on medium-high heat; when hot, brush bottom with butter (as needed or for flavor, in a nonstick pan).
3. At once pour a measured amount of batter into the hot pan and tilt to coat bottom: For each crêpe, use 2 1/2 to 3 tablespoons for a 6- to 7-inch pan, 3 1/2 to 4 tablespoons for an 8-inch pan. If heat is correct, crêpe sets at once, forming tiny bubbles (don't worry if there are a few holes - if they are large, fill with a drizzle of batter). If pan is too cool, the batter does not bubble; increase heat slightly. Cook crêpe until edge is lightly browned and surface looks dry, 30 to 60 seconds.
4. Run a wide metal spatula under crêpe edge to make sure it is loose in the pan. Turn crêpe over with the spatula and brown lightly on bottom, 5 to 10 seconds. Tip pan over onto a flat plate to release crêpe. Repeat to cook remaining batter, stacking crêpes on the first.
Nutritional analysis per 6-inch crêpe.
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