you asked, so here it is: the family recipe for the crepes. i decided to make some for myself as well because mom gave me too much of the palaman (the veggies) and not enough of the pabalat. and if i have any leftover pabalat, i figured i could spread some nutella, dust some powdered sugar and have crepes for dessert 😉
1 tbsp melted butter
1 1/2 cup fresh milk (your choice whether its skim, low-fat, whole)
1 cup flour
1/2 tsp salt
Mix the flour, milk, eggs and salt together, adding the melted butter last. Don’t worry if it seems thin, that’s what we’re going for. Cover and refrigerate overnight. The next day, stir it — the flour would have settled at the bottom of your container. Prepare your skillet/pan … medium heat. No need for oil since your batter has butter. If it’s a big enough skillet, I use about 1/3 cup for each crepe. Pour it and swirl very quickly to cover the pan. Pour excess back into the batter. When the sides peel away from the pan, gently lift and flip. Let it cook. You might need to flip a couple of times to cook crepe evenly. Watch your fingers! You can later trim the “tongue” (top lefthand corner) to keep the round shape, if you want. I usually don’t; you don’t see it when it’s all rolled up 😛 Makes about 8-10 pabalat.
Oh, and don’t worry if they’re crispy at first. Just set them aside and they’ll soften. I believe the same recipe can be used for patko. Just use cassava flour instead of regular flour and some dalayap 🙂