Crepes Recipes anyone?
I think they look easy but not sure. Please any input |
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| My sister makes great crepes. Hers are best that I've ever had. I will get her recipe when she gets home from work today and post it...
She doesn't seem to think they are hard to do. Just need a desire and some practice. |
| crepes are really really easy...here is alton browns version
Cook Time20 min Level Intermediate Yield 17 to 22 crepes CloseTimes:Prep5 min Inactive Prep1 min Cook20 min Total:26 min Ingredients 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan Directions In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. *Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture i usually make the plain ones, then add creme freshe, lemon zest, pinch of salt, dill and a nice slice of smoked salmon, roll it up and cut it into pinwheels...you can add a dollop of caviar or sour cream for decadence.. i also have made them with chicken diane sauce....those were yummy too! |
Thank You Darcy, I will give it a try.  |
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