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Crepe Crepe


Crepe Crepe


1 ¼ cup flour
1 tablespoon baking powder
1 ¼ teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ teaspoon butter, melted
½ cup frozen, refrigerated

Directions for Use:

Preparation of crepe dough:
Sift the flour, baking powder, sugar and salt into a large bowl.
Whisk the milk and eggs in a small bowl.
Beat the egg mixture into the flour mixture until combined. Be careful not to overmix to make the pancakes smooth and fluffy.
Use melted butter.
Note the slowly melting blue. Let the crepes sit for 1 hour so that the ingredients melt and the dough thickens slightly, resulting in a softer crepe.

Cook the pancakes:
Heat some oil or a non-stick pan over medium heat.
Spoon or place about 1/4 cup of batter onto each pancake on hot grill.

Bake the pancakes for 2-3 minutes until the puffs are puffed and the edges are firm.
Turn the pancake over and cook on the other side for another 2-3 minutes or until golden brown and cooked through.
Serving size:
Serve hot crepes directly from the grill. It’s delicious with maple syrup, honey, or a dollop of whipped cream.


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