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Making Crepes

September 8, 2008
it's all about good technique

it's all about good technique

I haven’t had good, homemade crepes since college… memories! But during my New Haven vacation A insisted suggested that PK make us a crepes breakfast, and I was all for it!

The whole morning was a lot of fun, and PK ended up teaching us all the proper techniques for making perfectly shaped crepes, and how to flip them (it’s all in the wrist) without ruining them.  We each took turns cooking and mine turned out pretty good!  Even JB who is kitchen- challenged did well.

Here is PK’s recipe for crepes and pictures of our delicious breakfast.

voila!

voila!

Crepes

2 whole eggs
2 tablespoons of butter
1 1/2 cups milk
1 1/2 cups flour
1/2 teaspoon of salt
1 1/2 teaspoons cinnamon

1. Heat the pan a pan to medium; in another pan (or microwave) melt the butter

2. Whisk eggs, flour, butter, milk.  Do not over mix, it’s okay to have lumps.

3.  Spray the pan with with cooking spray, ladle 3 oz of batter in while turning the pan.  Cook on medium heat until it doesn’t stick to the pan anymore, about a minute and a half.  Flip and cook on the other side for about 30-45 seconds.

4.  Top with your favorite jams, jellies, fillings… nutella!!  The table favorite was nutella with fresh cut up strawberries!

Makes about 8-10.

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