Crepes

Chef Dave Prows – CEC, AAC

  • 1 cup All purpose flour
  • 1/4 tsp Salt
  • 1 1/4 cups Milk
  • 2 Large eggs
  • 2 Tbsp Butter (melted)

Recipe Instructions

Mix flour, salt and milk in Bosch blender. Add eggs and melted butter and mix throughly.

Chill batter for 1 hour.

Coat bottom of 6″ crepe pan with vegetable cooking spray. Pour 2 Tbsp batter into pan. Tilt pan in all directions so batter covers bottom. Cook 1 minute or until crepe can be shaken loose. Turn crepe over and cook an additional 30 seconds. Place crepe on a cloth towel to cool. Repeat with remaining batter. Store in airtight container.