CREPES
Steps:
- Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
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Babucaar Barrow
[email protected]These crepes were easy to make and turned out great! I used a variety of fillings and they were all delicious. I would definitely recommend this recipe.
Sherry Hinojosa
[email protected]I've made these crepes several times now and they always turn out perfect. I love that they are so versatile and can be filled with anything you like. I've tried them with both sweet and savory fillings and they are always delicious.
Generation Wee
[email protected]These crepes were absolutely delicious! I made them for my family for breakfast and they were a huge hit. The crepes were light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.