FRENCH CREPES
Crêpes are one of the most well-known and versatile French foods. This delicious French staple originates from Brittany in northwest France, and can be served with either sweet or savory toppings as a main dish or a dessert.
2 cups flour
3 cups whole milk
5 eggs
2 tbsp melted butter
Pinch of salt
Pinch of sugar
Expeller pressed, high-heat cooking oil (for greasing pan)
such as Canola or Grapeseed
3 cups whole milk
5 eggs
2 tbsp melted butter
Pinch of salt
Pinch of sugar
Expeller pressed, high-heat cooking oil (for greasing pan)
such as Canola or Grapeseed
Sift flour and mix with salt and sugar in a bowl.
Pour in eggs and stir well.
Slowly pour in milk while stirring. Keep stirring batter until small bubbles
form on the surface.
Stir in butter.
Place a non-stick skillet over medium heat.
Lightly grease skillet with oil.
Pour in enough batter to cover the surface of the pan (about ¼ cup).
Cook until golden brown, about 1 minute, then flip crêpe over and cook
other side for about 45 seconds.
Continue making crêpes until all the batter has been used. Keep warm
by covering with a dish cloth.
Makes about 15 crêpes.
Try melted chocolate, jam, ice cream, Nutella, nuts, cinnamon and sugar, and fruits such as berries and bananas. For a fun and elegant presentation, drizzle a fruit coulis on top of the crêpe and serve with a dollop of whipped cream.
For savory crêpes, experiment with fillings such as cheese, asparagus, ham, spinach, eggs, mushrooms, and artichoke. Adding a touch of crème fraîche is always a good idea too!
Pour in eggs and stir well.
Slowly pour in milk while stirring. Keep stirring batter until small bubbles
form on the surface.
Stir in butter.
Place a non-stick skillet over medium heat.
Lightly grease skillet with oil.
Pour in enough batter to cover the surface of the pan (about ¼ cup).
Cook until golden brown, about 1 minute, then flip crêpe over and cook
other side for about 45 seconds.
Continue making crêpes until all the batter has been used. Keep warm
by covering with a dish cloth.
Makes about 15 crêpes.
Try melted chocolate, jam, ice cream, Nutella, nuts, cinnamon and sugar, and fruits such as berries and bananas. For a fun and elegant presentation, drizzle a fruit coulis on top of the crêpe and serve with a dollop of whipped cream.
For savory crêpes, experiment with fillings such as cheese, asparagus, ham, spinach, eggs, mushrooms, and artichoke. Adding a touch of crème fraîche is always a good idea too!