I used a stovetop wok for this recipe, and discovered quickly that in a stovetop wok (one with good teflon) you do not need the butter in the pan and can cook them quickly and effectively if you use med-high heat.
Excellent recipe, but I did make a couple small alterations. First off, I blended all of the liquid ingredients and the salt together (also adding a small amount of sugar) until smooth and uniform, then added the flour about a 6th of a cup at a time, blending fully each time to get a very smooth batter. I've done this with any crepe recipe since I was about 10 (I've been making these for about 10 years). At this point, I found the batter was too thick to get good, transparent crepes, so I added a small amount more milk and water and blended thoroughly.
They turned out PERFECTLY after I discovered the trick with my wok. My partner, who is from French-Canadian descent, as I am, and grew up on good crepes, was VERY impressed and wants me to make them again tomorrow. We ate them simply--butter and jam for him and butter and maple syrup for me--and tomorrow we're going to make "dessert" crepes with cut up fruit and whipped cream.
Awesome recipe, after the alterations I made. The same as the traditional recipe I learned as a small child--I even had to make precisely the same alterations to get the results I wanted! I've personally never bothered with the wait times for traditional crepes and get as good results.
6 users found this review helpful
Jan. 1, 2008