Ingredients
-
1
-
1
-
2
-
2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Perfect French Crepes, After trying many other recipes I came back to my original that always gives me perfect result These can be served with a chicken or seafood filling Check out my Recipe #171235 Also for a special dessert with sliced fruits, whipped cream or a custard My crepes pan is a 24cm 91/2 inch steel pan I find using a blender produces a smoother batter and a lighter crepe , After trying many other recipes I came back to my original that always gives me perfect result These can be served with a chicken or seafood filling Check out my Recipe #171235 Also for a special dessert with sliced fruits, whipped cream or a custard My crepes pan is a 24cm 91/2 inch steel pan I find using a blender produces a smoother batter and a lighter crepe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Have Your Ingredients at Room Temperature Before Starting. Mix Together the Flour and Salt in a Large Bowl. |
|
2
Done
|
in a Blender Combine Eggs, Milk, 2 Tablespoon Melted Butter and Flour Mixture. Blend Until Smooth Scraping the Side of the Blender a Few Times. Pour Into That Bowl You Used For the Flour and Set Aside. |
|
3
Done
|
Leave the Mixture to Rest For 30 Minutes Before Cooking. |
|
4
Done
|
Heat Your Pan to Medium High. Add Oil and Wipe It Off With Paper Towel; Set It on a Plate and Use This to Wipe Your Pan After Making Each Crepes. |
|
5
Done
|
Pour Some Batter Into the Hot Pan and Tilt the Pan So That the Batter Spreads Out Evenly. Cook For a Minute Tilting the Pan in All Directions to Cover Bottom of Pan. used 3 Tablespoons of Batter For My 9 Inches Pan. This Works Well With a 1/4 Measuring Cup. |
|
6
Done
|
When the Edges Start to Curl, Use a Spatula to Flip Crpes and Cook Another Minutes. Slide Crepe on a Rack; Cool. Stack on a Plate Separating Them With a Piece of Wax Paper. You Can Refrigerate Them For 3 Days Before Serving. (can Be Frozen at This Stage, Wrapped Tightly For Up to 3 Months). |
