Suzie's Q Recipes

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SuziesQ@SuziesQ.com

Crepes

Print Version

• 2 C All purpose flour

• 6 T Powdered sugar

• 1 t Kosher salt

• 6 T Butter, unsalted, melted

• 4 Eggs, large

• 2 C Milk, skim

• 1/2 C Water, cold

• 1 t Vanilla extract

• Butter for cooking

• Powdered sugar for dusting

Fillings:

• Savory (seafood, eggs, etc.)

• Mascarpone/cream cheese

• Fruits (fresh, fruit pie fillings, compotes, etc.)

In separate bowls, mix the dry ingredients and mix the wet ingredients.  Combine and mix thoroughly using a whisk, blender or food processor.  Cover and let rest (refrigerated) for 1 hour.

Heat a 10" non-stick sauté or crepe pan over medium high heat.  Melt about 7 grams (1/2 tablespoon) of butter.  Using a 1/4 cup ladle, almost full, pour the batter into the center of the hot pan.  Off heat, swirl the pan to evenly distribute the batter over the bottom.  Return to the heat and cook until slightly browned.  Flip and cook second side until browned. Slide out of pan.  Use sheets of wax or parchment paper between crepes.

Fill with the filling of choice and serve.

To freeze, wrap stack of crepes separated with wax/parchment paper in heavy duty foil.  Place in a freezer bag and freeze.  To reheat, remove from freezer bag and place the foil wrapped stack in a 350 degree oven for 15 to 20 minutes or until warm.

Yield:  12 servings

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