Thursday, January 6, 2011

The Great Crepes Recipe

Years ago, my husband worked at a local winery with a young woman who had moved here from France. Catherine shared her family recipe for Crepes with us. Ever since then it has become a special event meal for our family, birthdays, holidays, company brunch. Delicious and easy, fill with fruit, jam, chocolate, ham, eggs whatever you like. Our favorite way is with a squeeze of fresh lemon, powdered sugar and fresh whipped cream.

The Great Crepes Recipe from The Great Catherine
  • 2 1/2 cups flour
  • 2 1/2 cups milk
  • 1 pinch of salt
  • 3 eggs
  • 1 stick butter softened
  • 1 cup sugar
Beat butter and milk with electric mixer until well blended. Add eggs, sugar and salt, blend. Beat in flour a little at time and blend well so there are no lumps.

Put a small amount of oil in crepes pan over med-high heat. Add about 1/4 cup batter to pan and swirl aound until bottom of pan is coated. Cook until edges begin to brown, jiggle pan to loosen and flip over. Cook second side briefly until lightly golden. Enjoy.

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