 |
|
|
|
|||
|
Prep Time: 15 minutes, Cook Time: 25 minutes, Makes: About 10 crepes
1 1/2 c. chestnut flour, sifted dash of salt 1 Tbsp. sugar 1 1/4 c. Henry's Organic Milk 1 tsp. vanilla extract 3 Henry's Large Eggs 6 Tbsp. Henry's Unsalted Butter, melted Mix flour with salt and sugar in a bowl. Whisk together milk, vanilla and eggs in separate bowl. Pour into flour mixture. Whisk to incorporate. Drizzle in two tablespoons butter, and mix well Heat a non-stick 8-inch pan over medium heat. Swirl in a teaspoon of melted butter. Add about 1/4-cup batter and swirl until the batter covers the bottom of the pan. Cook until batter is dry, set and begins to brown around the edges. Loosen the crepe from the pan with a spatula, and flip. Cook for about 30 seconds. Remove from pan. Repeat until batter is gone. TIP: To keep crepes warm, keep in a 200°F on a baking sheet or plate until ready to serve. Also, when choosing a savory filling, omit the sugar and vanilla from the recipe. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||