You will need:
- A crêpe pan. You can use a large frying pan, but I recommend a proper crêpe pan. I picked up a carbon-steel crêpe pan (no Teflon!) for about $20.
- 1 cup HeartSmart Bisquick.
- ¾ cup skim milk.
- Two organic chicken eggs, to make up for the low fat stuff.
- Lemon juice. Ideally from an actual lemon, but I find the stuff in bottles perfectly acceptable.
- Brown or white granulated table sugar.
- Canola oil.
- A paper kitchen towel or heatproof oil brush.
Directions:
Place eggs and milk in blender. Add Bisquick. Blend until smooth.
Wet the pan and place it on the stove, turn the heat up to medium. When the water all evaporates, you know that the pan is heated, and you can add the oil.
I don’t measure the oil. I’m guessing a teaspoon or so. Once it’s on the pan, you use the brush or paper towel to put a thin coating of oil across the entire surface of the pan. I try to use as little oil as possible. French people use significantly more.
Give the oil a few seconds to heat up, then pour on the batter. I don’t measure this either, and it’ll depend on the size of your pan anyway. Put in just enough to put the thinnest possible layer of batter over the surface of the pan.
It takes about a minute to cook the first side, which should end up an even brown color if your pan is good. The crêpe should come off of the pan with no trouble. An expert will flip it using just the pan; me, I cheat and use a spatula to assist the flipping, I don’t think it makes any difference to the taste.
The other side will take about the same amount of time, perhaps a little less. It’ll end up pockmarked with brown rather than evenly colored. If you try to get your crêpe evenly brown on both sides, it will solidify into an unbendable sheet, which tends to make it less fun to eat.
Move cooked crêpe to plate. Sprinkle on sugar to taste, then lemon juice. Roll up your crêpe and eat it. Obviously you can do other things with the crêpe, like put Nutella on it, but I’m a traditionalist.
Repeat until you run out of batter. I got about 5 crêpes out of the mix, but again this will depend on your pan size and the resulting crêpe size.