Crêpes à la Clara

[Trish]

Crêpes à la Clara

– serves 1
15g (1/2 oz) butter
30 g (1 oz) flour
6 cL (2 fl. oz) milk - whole or skim is up to you, you can also substitute water
olive oil for the pan
fillings as you wish, some ideas are: nutella, honey, sugar, butter, banana & maple syrup, or ham, cheese, & mushroom for a savory filling

1. Combine the flour and milk in a bowl.
2. In a saucepan, melt the butter. Once melted, add it to the flour and stir with a whisk to combine. You want the consistency to be like scrambled eggs before they have been cooked. If you find it is too thick, add more milk to thin it out.
3. Dab a cotton swab or a tissue in olive oil, and wipe it all over a crêpe pan or a large saute pan. Heat over medium heat.
4. Add batter to the pan, and immediately swirl the batter so that it evenly covers all of the pan.
5. Once bubbling and cooked through (usually about 2-3 minutes), flip over with the help of a thin spatula and cook through on the second side, about 1-2 minutes more.
6. Slide onto a plate, cover with desired fillings, and fold to form a wrap. Drizzle with extra fillings if desired, and enjoy while hot.

http://practicalcookingforone.com/2010/12/15/crepes-a-la-clara/