Saturday, July 17, 2010

Crepe dinner

Originally uploaded by Adventuress Heart
French Crepes

2 cups milk
2 eggs
1 1/2 cups all-purpose flour
Pinch salt
1 stick (4 ounces) unsalted butter
1 tablespoon butter to brush the crepe pan

Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest.

Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin.

Recipe courtesy of Tyler Florence from


Strawberry sauce is just a few strawberries blitzed with a freshly squeezed orange and mixed with the chopped berries and some sugar, it's absolutely delicious and refreshing!

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