crêpes

crepes, eggs, strawberries

This authentic crêpes recipe comes from a french cooking school I attended when I was an exchange student in Avignon. It is so simple, and uses basic ingredients I always have in my pantry. When the local strawberries are in season, I reach for this recipe. I’ve learned that you can make the crêpes ahead of time if you are entertaining a crowd and they freeze well too. Dress them up with some chocolate shavings or a dash of Cointreau. If you omit the sugar, you can add some herbs to the batter for a savory dinner version encasing some chicken and a lovely sauce.

crêpes

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • 2 cups flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 eggs
  • 2 ½ cups milk
  • ¼ cup melted butter (½ cube)
  • spray oil for greasing sauté pan

Instructions

1

In medium sized bowl, assemble flour, salt, sugar and eggs.

2

Add milk slowly as you whisk all ingredients together.

3

Melt butter and add to egg mixture.

4

Heat crêpe or sauté pan to medium high and lightly coat with spray oil.

5

Ladle a portion of batter into pan to fill the center half and swirl pan to spread batter to fill the edges.

6

Cook until evenly colored. Flip and repeat.

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