Posted in Breakfast

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.

Author:

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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