Quail Egg Crepes – video


Crepes are very thin pancakes which are especially popular throughout France.
The common ingredients include flour, eggs, milk, butter, and a pinch of salt.
Here’s a simple recipe from Epicurious.

Here’s some sweet options for fillings from Taste of Home¬†and savoury ones from Taste.

2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter

Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.

If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream.

Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly.

Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds.

Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.