Try Mine 15 Minute Crepes!

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READY IN: 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat together, over medium heat, the milk and butter JUST until the butter has melted.
  • Remove from heat.
  • Add a little of the butter/milk to the beaten eggs.
  • Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
  • Mix flour, baking powder and salt.
  • Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
  • Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
  • Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
  • Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
  • Cook no more than 20 seconds on the second side.
  • Stack in 200 degree oven, if you want to make a lot at once.
  • Batter can be stored in the refrigerator for up to a day or 2.
  • These are great with just melted butter and sugar sprinkled lightly over them.
  • or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
  • or with emmenthal cheese and asparagus or broccoli or mushrooms.
  • or for a quick sweet snack for kids.
  • HINT: no need to buy a sifter - just shake the flour through a sieve.
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