Wolfgang Puck's Crepes

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READY IN: 20mins
YIELD: 20 crepes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
  • Heat a 7-inch crepe pan or nonstick omelette pan, melt 1 teaspoon butter over moderate heat.
  • Pour in 2 or 3 tablespoons of batter. Cook the crepe until golden brown on the bottom, then flip using a spatula.
  • Continue this process until all batter is used up.
  • Crepes will keep well in the refrigerator or the freezer if wrapped airtight.
  • Be creative with filling options. Enjoy!
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