Erics Crepes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 cups All-Purpose Flour
4 cups Whole Wheat Flour
2 Tbsp Salt
10 cups Milk
10 cups Water
40 Eggs
1 lb Margarine (melted) – ADD ON DAY OF COOKING!
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Directions: |
Directions:1. Mix all dry ingredients together and all wet ingredients together
2. Mix the wet into the dry
3. Set up blender on sheet pan and round bucket of batter to the left of stove. Melt margarine in a pot and add to batter in bucket. Ladle batter into blender and blend well, adding more milk to thin as necessary. (You will see if you need to thin batter after making your first crepe. Crepes should NOT be thick!) Transfer blended batter to pitcher and repeat process throughout breakfast shift.
4. Set burners to medium heat. Spray crepe pans with non-stick spray. Pour batter from pitcher into pans. Immediately swirl batter around bottom of crepe pan to coat it with a very thin layer. Cook until crepe edges begin to curl inward and release from the pan (about 2 minutes). As soon as edges release, use rubber spatula and your fingers to quickly flip crepe. Cook for 1 minute on second side. Remove crepe and place on parchment paper.
5. Ladle about 1/4 cup of crepe filling (Page##) onto center of crepe. Roll crepe like a burrito. Place filled crepe into greased shallow hotel pan.
6. Place hotel pan in 350-degree oven for 10-15 minutes, then put on the serving line. Add powdered sugar and serve with fruit sauce on the side. |
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