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Christmas crepes

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Chef Brandon Douglas

Greenleaf Grill

servings 12

For Crepe

1 cup cold water

1 cup cold milk

4 eggs

½ tsp salt

1 ½ cup flour

4 T melted butter

1 tsp chopped fresh parsley

Make crêpes:

1. In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.

2. Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

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