Crepes 101: A verstile French dish

GOLDEN VALLEY, Minn.--  This morning chef and cooking instructor Terry John Zila joined us with a lesson on making crepes.  Crepes can be prepared for both savory and sweet dishes.  Terry John shared his basic recipe with us today.

Crepes
Makes approximately 18 crepes
Ingredients:

¾ cup all-purpose flour
2 eggs
¼ teaspoon kosher salt
1 cup whole milk
Olive oil, for pan
4 tablespoons (½ stick) unsalted butter, melted

1. Place the flour in a mixing bowl, add the eggs, one at a time, and whisk until thoroughly incorporated.

2. Add the salt and then whisk in the milk a little at a time until all the milk is incorporated. Allow the batter to stand for 20 minutes.

3. Heat a 6-inch nonstick pan over high heat until hot and brush with olive oil. Turn heat down to medium and pour 1 ½ tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side.

4. Remove and set aside. Continue the process until all the batter has been used.

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