 |
|
|
|
|||
|
Prep Time: 10 minutes, plus time for the batter to rest, Cook Time: 20 minutes, Makes: about 12 to 14 crepes
4 Henry's Large Eggs 1 c. organic unbleached flour 1/2 c. Henry's 2% Milk 1/2 c. water 1/2 t. salt 1 tsp. vanilla extract 2 tsp. sugar 2 tbsp. Henry's Unsalted Butter, melted Henry's Canola Oil for cooking Place ingredients in a blender. Pulse to mix. Allow to rest for one hour before cooking. Heat 1 tsp. oil in a 10-inch nonstick sauté pan. Add 1/4 cup batter, swirl to coat pan evenly. Cook for 2 minutes, or until batter begins to bubble and the edges turn golden brown. Flip, and cook for 30 seconds longer. Remove form pan, fill and enjoy! Simply Decadent Chocolate Raspberry Crepes Sprinkle cooked crepe with a tablespoon of sweetened cocoa powder. Roll up and drizzle with raspberry coulis and a dusting of confectioners’ sugar. Raspberry Coulis 1 (10 oz.) bag frozen raspberries 1/2 c. sugar 1/4 c. water Place ingredients in a saucepan. Bring to a boil, reduce to a simmer and cook for about 20 minutes. Strain to remove seeds. Place in a squeeze bottle. Can be refrigerated for up to one month. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||