Monday's recipe (12/10/12) - Chef Jamie's Perfect Crepes - WSMV News 4

Monday's recipe (12/10/12) - Chef Jamie's Perfect Crepes

Perfect Crepes
Makes 12 – 6" crepes

125 grams / 1 cup all purpose flour – unbleached
2 large eggs
250 ml / 1 cup + 2 TBS WHOLE MILK
Pinch kosher salt / ¼ tsp.
1 TBS unsalted butter + more for pan

To make batter:

  1. Mix dry ingredients in bowl.
  2. Add milk & eggs to blender jar and combine on low speed.
  3. Slowly add dry ingredients, pausing to combine after each addition.
  4. Pour batter into storage container and refrigerate for 30 minutes – overnight is better!

When ready to make crepes:

  1. Remove batter from refrigerator and allow to come to room temperature.
  2. Preheat small non-stick skillet over medium high heat.
  3. Add TBS of butter – when melted add to batter.
  4. Add ¼ cup of batter to pan – tilting & swirling pan to ensure even coverage.
  5. Cook until top of crepe appears dry.
  6. Turn & cook on second side for 30 seconds.
  7. Remove and serve immediately with toppings of choice - or layer on plate with parchment/wax paper between crepes.
  8. Can store in refrigerator overnight or freeze for up to 30 days.

Bon Appétit!!!!

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