"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crepe Recipe Recipe

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This recipe for Crepe Recipe, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c milk
6 eggs
1 1/2 c flour
1 tsp salt
1 stick butter, softened to room temperature

Directions:
Directions:
Beat milk and eggs in bowl until smooth. Beat in salt and enough flour so that batter is the consistency of heavy cream. Let batter stand for 1 hour to allow air bubbles to escape. Heat a 6 inch crepe pan or skillet until a drop of water spatters on the surface. Brush hot pan with enough softened butter to coat bottom and sides and immediately spoon in 2 tbsp of batter. Cook over moderate heat, rotating pan quickly so batter coats bottom of pan thinly and evenly. Brown on one side(about 1 minute) until bottom of pancake is golden. Flip with spatula and cook other side.

 

 

 

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