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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Josée’s Crepes Recipe

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This recipe for Josée’s Crepes is from The Lategan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1 cup (250 ml) unbleached all-N33115863purpose flour


* 
2 tablespoons (30 ml) sugar


* 
1 pinch salt


* 
2 eggs


* 
1 1/2 cups (375 ml) milk


* 
1/2 teaspoon (2.5 ml) vanilla extract


* 
1 tablespoon (15 ml) unsalted butter, melted


* 
Softened butter, for cooking

Directions:
Directions:
1. In a bowl, combine flour, sugar and salt. Add eggs, 125 ml (½ cup) of milk, vanilla, and stir with a whisk until smooth. Gradually add remaining milk, stirring constantly. Whisk in melted butter.
2. Preheat a 23-cm (9-inch) non-stick skillet over medium heat. When the skillet is hot, brush with butter.
3. For each crepe, pour about 45 ml (3 tablespoons) of batter in the centre of the skillet. Tilt skillet to spread batter evenly until it covers the entire bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for about 10 seconds and then remove from skillet.
4. Place cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying and to keep them warm. Delicious with maple syrup or blueberry sauce.
Number Of Servings:
Number Of Servings:
12 crepes

 

 

 

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