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Recipe: Appetizing Basic Crepes, not dessert

Basic Crepes, not dessert. My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning.

Basic Crepes, not dessert Click here to SAVE this Crepe Recipe! If you are intimidated to make crepes, fear no more! This crepe recipe is so simple you will. You can cook Basic Crepes, not dessert using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Basic Crepes, not dessert

  1. Prepare 1 cup of flour (125 grams).
  2. You need 1 of egg+1 egg yolk.
  3. It’s 1 1/4 cups of milk.
  4. You need to taste of freshly ground salt,.
  5. You need to taste of freshly ground pepper,.
  6. It’s 2 tablespoons of butter.

I served them with sliced strawberries, la Creme vanilla yogurt and a sprinkling of brown sugar. Great recipe — definitely a keeper! Heat a lightly oiled griddle or frying pan over medium high heat. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Basic Crepes, not dessert instructions

  1. In a small bowl, beat the egg and egg yolk then blend in the milk..
  2. Place the flour in a medium mixing bowl, season with salt and pepper, then add the milk mixture. Whisk until smooth, batter will be thin. Cover and set aside to rest for at least 4 hours..
  3. When ready to cook, heat an omelet pan over medium heat and add the butter. When melted, add to the batter and whisk to blend..
  4. Ladle about 1/3 cup of batter into the pan and quickly turn the pan to spread of the whole surface..
  5. When small, glistening bubbles are seen on the surface, flip the crepe and cook the other side for about 15-30 seconds or until lightly brown..
  6. Stack on a plate with wax paper between. May be frozen for later use..

Crepes are easy to make, and are quite similar to making pancakes. Start by mixing all the ingredients, dry then wet, together to make a very runny batter. In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition.

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