Joanne asked that I post this as she has had requests for this recipe.
Basic Crepes
Makes 10
6 large eggs
1/3 cup whole milk
½ tsp salt
¼ tsp freshly ground black pepper*
4 Tbsp unsalted butter, melted
Whisk the eggs, milk, salt and pepper in a medium bowl. Heat a 6 inch nonstick skillet over medium-low heat. Brush the skillet with some of the butter. Working quickly, pour 3 Tbsps of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate and allow the egg crepe to drop onto the plate.
Repeat to make 10 crepes brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Delete pepper if using in a sweet dish
Note: These crepes are very versatile. You can use them as tortillas, wraps or lasagna noodles. You can also cut them into strips and use them as noodles in dishes like stroganoff and spaghetti.
Basic Crepes
Makes 10
6 large eggs
1/3 cup whole milk
½ tsp salt
¼ tsp freshly ground black pepper*
4 Tbsp unsalted butter, melted
Whisk the eggs, milk, salt and pepper in a medium bowl. Heat a 6 inch nonstick skillet over medium-low heat. Brush the skillet with some of the butter. Working quickly, pour 3 Tbsps of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate and allow the egg crepe to drop onto the plate.
Repeat to make 10 crepes brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Delete pepper if using in a sweet dish
Note: These crepes are very versatile. You can use them as tortillas, wraps or lasagna noodles. You can also cut them into strips and use them as noodles in dishes like stroganoff and spaghetti.
