基本薄饼
此配方可用作任何绉纱创建的基础。荞麦变化具有略微更健康的质地和更强烈的味道。最好配上咸味馅料。有关更多照片，请参阅我们的基本绉纱方法.
资料来源：Martha Stewart Living，2009年2月
产量
配料
路线
变化
基本荞麦变化：用3/4杯荞麦面粉代替3/4杯通用面粉，再加入3/4杯全脂牛奶。 （制作40个6英寸或15个10英寸的薄饼。）
库克的笔记
对于Kitchen Conundrums，Thomas Joseph使用搅拌器将绉面糊组合在一起.
此配方可用作任何绉纱创建的基础。荞麦变化具有略微更健康的质地和更强烈的味道。最好配上咸味馅料。有关更多照片，请参阅我们的基本绉纱方法.
资料来源：Martha Stewart Living，2009年2月
产量
基本荞麦变化：用3/4杯荞麦面粉代替3/4杯通用面粉，再加入3/4杯全脂牛奶。 （制作40个6英寸或15个10英寸的薄饼。）
对于Kitchen Conundrums，Thomas Joseph使用搅拌器将绉面糊组合在一起.
26.04.2023 @ 22:44
This recipe can be used as a base for any crepe creation. Buckwheat variation has a slightly healthier texture and stronger taste. It is best paired with savory fillings. For more photos, please refer to our basic crepe method. Source: Martha Stewart Living, February 2009. Makes 32 6-inch or 12 10-inch thin pancakes. Ingredients: 1 3/4 cups all-purpose flour, 1/2 teaspoon coarse salt, 2 cups whole milk, room temperature, plus more if needed, 3 large eggs, room temperature, 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet. Route: 1. Place flour and salt in a large bowl. In a medium bowl, whisk together milk and eggs. Pour milk mixture into flour mixture, stirring until smooth. Stir in melted butter. Transfer mixture to a medium bowl, cover, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; if needed, add more milk. 2. Heat an 8-inch or 12-inch nonstick skillet over medium heat and brush with butter. Pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into skillet, swirling and tilting skillet to evenly coat bottom. Cook until crepe top appears set, bottom is firm and golden brown spots appear, and center is lifted by air pocket, about 1 minute. 3. Loosen crepe edges with a spatula. Slide spatula under crepe and, using a quick motion, gently flip. (If it doesnt land right, thats okay; use spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown spots appear, about 45 seconds. Transfer to a plate and cover with a lid. (The first one is never your best.) Repeat with remaining batter, lightly brushing skillet with butter as needed (every 2 or 3 crepes). Serve immediately. Variation: Basic Buckwheat Variation: Substitute 3/4 cup buckwheat flour for 3/4 cup all-purpose flour and add 3/4 cup whole milk. (Makes 40 6-inch or 15 10-inch thin pancakes.) Cooks Note: For Kitchen Conundrums, Thomas Joseph uses a blender to combine crepe batter.