Potato Starch Crêpes

Cooking method

1. Step 1:

   

   How do you make potato starch crêpes? Gather your ingredients. Any milk works — mine is 1.5%. My cup measures 250 ml (about 1 cup). Measure the starch in heaping tablespoons. Use large eggs and refined, odorless oil.

2. Step 2:

   

   Take the bowl you'll mix the batter in. Add the starch and salt, then crack in the eggs.

3. Step 3:

   

   Whisk the eggs and starch together until smooth. You'll get a fairly thick, sticky mixture.

4. Step 4:

   

   Whisking constantly, pour the milk into the batter. Stir until completely smooth. Pouring the liquid into the egg-starch mixture — rather than the other way around — is exactly what keeps lumps from forming, so the batter comes out perfectly smooth. Pour in the vegetable oil and stir again. The oil in the batter keeps the crêpes from sticking as they cook. Let the finished batter rest for 10 minutes.

5. Step 5:

   

   Heat a skillet over high heat — a nonstick crêpe pan is ideal, but a regular heavy-bottomed one works too. Grease the pan with a little oil before the first crêpe. Turn the heat down to medium. Pour half a ladle of batter into the pan, making sure to stir it first to lift the starch off the bottom. Swirl the pan to spread the batter across the bottom.

6. Step 6:

   

   Cook the crêpe until golden, then flip it and cook the other side until golden too. Slide the finished crêpe off the pan. You won't need to grease the pan again. Cook the rest of the crêpes the same way, and remember to stir the batter before each one to lift the starch.

7. Step 7:

   

   Serve the crêpes with jam, preserves, or sweetened condensed milk. They're especially good hot — the crisp edge softens once they cool. Enjoy!