DMC Cooking School ~ Crepes

DMC Cooking school  - Crepe’s


6 eggs
1 ½ cups flour
¼ tsp. salt
1 ½ cups water
2 tablespoons melted butter

small amount of butter, for coating the pan
Parchment Paper

Pre cut your parchment sheets.. I usually have 3 dozen
ready to go!

                          Measure all ingredients into a 
                          blender jar; blend for 30 seconds. 
                          Scrape down sides. Blend for 15 
                          seconds more. Cover and let sit 
                          for 1 hour to allow flour to absorb 
                          more of the liquids. 

                          Very (very) lightly butter a pre-heated crepe pan or non 
                          stick saute pan to medium low heat. Pour 1/4 ladle full
                          of batter into pan and quickly turn and rotate to coat pan. 

                          Let crepe sit till it begins to release from the sides of pan. 

See how the sides are starting to pull away from the pan? ! 

                         Only cook on one side. With spatula, transfer to parchment paper
                         sheet. And voila!

1 comment:

Kim - Liv Life said...

Oh, Laurie!! You've made the simple crepe look extraordinary!!! Liv adores crepes, and I have to admit she has gotten pretty good an making them all by herself. She will come home from school and every once in a while whip up a batch and then proceed to eat the whole thing! I will have to share her recipe with her and see what she does with it.