Basic Crepes
When I am making a recipe using Crepes, I like to make the Crepes a day or two ahead, which makes everything easier. These store nicely in the refrigerator, and are wonderful to use for sweet or savory meals.
Ingredients
Cooking Instructions
step 1
Put the Milk (1 cup), Eggland's Best Classic Eggs (3) and All-Purpose Flour (2/3 cup) into a blender. Blend the ingredients until thoroughly mixed together.
step 2
Place Butter (1 tsp) into a crepe or omelet pan. Heat pan on medium low heat.
step 3
Once the butter is melted, use a spatula to rub it evenly throughout the pan. This creates a nice, non-stick surface of a non-teflon pan.
step 4
Pour a 1/4 cup of batter into the center of the pan.
step 5
Rotate the pan to spread the batter into an even circle around the pan.
step 6
Cook for about 1 minute, or until edges come loose and begin to lift. Flip crepe and cook 20- 30 seconds on the other side.
step 7
Stack until all are cooked.
step 8
Fill with the filling of your choice. Alternatively, store for several days in sealed bag in the refrigerator.
