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Crepes Recipe

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

Contributor:  
Contributor:  
LaDawnya Smith Wallace
Added: Wednesday, October 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CREPE BATTER:
1 c. all-purpose flour
1/2 c. plus 2 tablespoons water
1/2 c. milk
3 large eggs
2 T unsalted butter, melted and cooled
1/2 teaspoon salt
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled)

Directions:
Directions:
Melt unsalted butter for brushing the pan. Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until hot. Brush the pan lightly with the butter, heat the pan until hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measuring cup with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. (The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.)

 

 

 

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