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Crepes Recipe

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

Contributor:  
Contributor:  
Katherine Sawatzky
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup flour
1/8 tsp salt
2 eggs
3/4 cup milk
1/8 cup butter
1/8 cup chopped chives (optional)

Directions:
Directions:
Whisk flour with salt. In small bowl, whisk eggs, milk and 1 Tbsp butter. Pour over dry ingredients and whisk until smooth. Strain through fine sieve. Cover and refrigerate for 1 hour at least but no more than 24 hours. Stir in chives just before cooking (if using). For each crepe, pour scant 1/4 cup of batter into center of pan, swirling pan to coat whole bottom. Cook, turning once, until golden (about 2 minutes) on medium heat. Serve with favorite topping. Makes 6 to 8 crepes. I roll mine with cottage cheese filling and blueberry sauce on top. Leftovers can be sliced and added to chicken consommé.

Note: To ensure light, thin crepes, make batter at least 1 hour before using to allow flour to expand. To make ahead and store, layer cooked crepes between wax paper and wrap. Good for 3 days in fridge or 1 month in freezer.

 

 

 

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