Chef Coby's crepes


Chef Coby Smith

Arkansas Heart Hospital

6 large eggs

1 liter of milk

100 g oil

400 g sifted flour

5 g salt

100 g sugar

Add first three ingredients and whisk thoroughly

Next add all dry ingredients together

Lastly add the dry ingredients to the wet ingredients in about three increments. Mix well to avoid clumps.

Best when crepe batter is made the night before.

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