Sunday Brunch: Crepes

Crepes

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Servings: 6

2 cups Milk
8 medium Eggs
1 cup All purpose flour, unenriched, unbleached
1/4 teaspoon salt

Prep Day: Combine the ingredients into a bowl and blend with a whisk or immersion blender until uniformly combined. Let batter rest for at least 1/2 hour or best covered in refrigerator overnight.

Heat a large skillet over medium heat. Coat pan with butter and wipe with towel. 3) Pour just enough batter to coat the bottom as you tip and tilt the pan to coat with batter. Allow it to cook until it’s set, about one minute.

Gently turn the crepe with a large spatula and cook the other side.

Once cooked place onto a plate and put jelly, sugar or berries inside, roll and serve.

Freezing Directions: Once cooled stack with parchment paper and place into gallon freezer bag until ready to cook.

Serve Day: Thaw in refrigerator, heat in microwave for about 1-2 minutes. Put cream, jelly, sugar or berries inside, roll and serve.

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One thought on “Sunday Brunch: Crepes

  1. Pingback: Meal Planning Mondays: Dinner Menu for December 3-9, 2012 « Twin Cities Supper Swappers

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