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  • Crepes: Prep Time 5 Min / Cook Time 20 Min I Yield 17 To 22 Serving

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    15indian
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    This document provides a recipe and instructions for making crepes. It lists the ingredients as eggs, milk, water and flour along with melted butter. The method involves blending the ingredients into a batter, refrigerating for an hour, heating a small non-stick pan with butter and cooking thin layers of batter for 30 seconds per side. The finished crepes can be stacked and stored in the refrigerator or freezer.

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    Crepes

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    This document provides a recipe and instructions for making crepes. It lists the ingredients as eggs, milk, water and flour along with melted butter. The method involves blending the ingredients into a batter, refrigerating for an hour, heating a small non-stick pan with butter and cooking thin layers of batter for 30 seconds per side. The finished crepes can be stacked and stored in the refrigerator or freezer.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views1 page

    Crepes: Prep Time 5 Min / Cook Time 20 Min I Yield 17 To 22 Serving

    Uploaded by

    15indian
    This document provides a recipe and instructions for making crepes. It lists the ingredients as eggs, milk, water and flour along with melted butter. The method involves blending the ingredients into a batter, refrigerating for an hour, heating a small non-stick pan with butter and cooking thin layers of batter for 30 seconds per side. The finished crepes can be stacked and stored in the refrigerator or freezer.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Crepes

    Prep Time 5 min / Cook Time 20 min I Yield 17 to 22 Serving

    Ingredients: 2 Eggs cup milk cup water 1 cup flour 3 Tablespoons melted butter Butter, for coating the pan

    Method of Preparation:

    1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepes batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. 2. Heat a small non-stick pan. Add butter to coat. 3. Pour 1 ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove the cutting board. Lat them out flat so they can cool. Continue until all batter is gone. 4. After they have cooled you can stack them and store in a sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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