7
Recipes
Basic Crepes
1 cup (120 g) all-purpose flour
1/2 teaspoon (2.8 g) salt
1 1/4 cups (296 ml) whole milk
3 tablespoons (43 g) butter, melted
2 large eggs
2 to 3 teaspoons (9 to 14 g) butter, for cooking crepes
1. In a medium bowl, combine flour and salt. Add milk,
3 tablespoons (43 g) melted butter and eggs. Whisk until
smooth. Or, to use a blender, place milk, melted butter and
eggs in a blender jar. Add flour and salt. Blend on medium
speed until smooth.
2. Cover mixture and refrigerate for 1 hour.
3. Plug in crepe maker and select heat setting 4. When orange
light turns green, add 1 teaspoon (5 g) butter to cooking
surface and coat evenly.
4. Pour 1/2 cup (118 ml) batter onto cooking surface for a small
crepe. Use 3/4 cup (177 ml) batter for a large crepe. Using
spreader, evenly spread batter as thinly as possible. Cook
crepe 1 to 2 minutes, or until underside is lightly golden. If
desired, use spatula to flip crepe and cook for an additional
minute. Use spatula to gently slide crepe from cooking
surface onto plate. Cover and keep warm while cooking
remaining crepes. Add additional butter to cooking surface as
needed.
5. Top crepes with desired filling and serve immediately.
Serves: 4–6
