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Crepe recipe

3 tablespoons melted butter

Butter, for coating the pan

  1. Inside a blender, combine all the ingredients and pulse for ten seconds. Put the crepe batter within the refrigerator for one hour. This enables the bubbles to subside therefore the crepes will be not as likely to tear during cooking. The batter could keep for approximately 48 hrs.
  2. Heat a little non-stick pan. Add butter to coat. Pour 1 ounce of batter into the middle of the pan and swirl to spread evenly. Prepare for thirty seconds and switch. Prepare for an additional ten seconds and take away towards the cutting board. Lay them out flat to allow them to awesome. Continue until all batter is finished. Once they have cooled you are able to stack them and store in sealable plastic bags within the refrigerator for a few days or perhaps in the freezer for approximately two several weeks. When utilizing frozen crepes, thaw on the rack before lightly peeling apart.

Cook’s Note

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, green spinach or sun-dried tomato plants towards the egg mixture. *Sweet Variation Add 21/two tablespoons sugar, 1 teaspoon vanilla flavoring and a pair of tablespoons your preferred liqueur towards the egg mixture.

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