We save time in this recipe (see page 76) by using ready-made crêpes. But if you have the extra time to make your own, you will only enhance your results. If working with crêpes is something you’ve never done, double the batter and give yourself plenty of time for a practice run!

　　

Ingredients

makes 12 crêpes

　　1 1/2 cups all-purpose flour

　　3 large eggs

　　1 1/2 cups whole milk

　　1/2 teaspoon salt

　　1/8 teaspoon curry powder (optional)

　　4 tablespoons (1/2 stick) unsalted butter, melted

　　Cooking spray

　　

Step 1

In a large bowl, whisk together the flour and the eggs. Add the milk and whisk together. Add the salt, curry powder, and butter; whisk until smooth.

　　

Step 2

Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter. Let the crêpe cook until lightly browned, about 2 minutes. Flip the crêpe and cook the second side until lightly browned, about 1 more minute. Repeat with the remaining batter.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.