Potato Crepes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1min
SERVES: 8
YIELD: 16 crepes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In blender combine first 7 ingredients. Blend until well combined.
  • Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
  • Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
  • Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
  • Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
  • DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
  • The time is the sitting time in refrigerator.
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