EASY BLENDER CRêPES
This is a great way to prepare a lot of crêpes, whether for a breakfast crowd, or to store for future use. The crêpe recipe can be whipped up the night before and stored in the refrigerator. One quick blend, and you have your crêpe batter. These can be served with sweet or savory fillings, such as fruit, mascarpone cheese, and creamed vegetables, chicken or seafood. The recipe came to me in a circular from Kroger's.
Provided by Susan Feliciano @frenchtutor
Categories Other Main Dishes
Number Of Ingredients 14
Steps:
- Mix melted butter, milk, eggs and salt in the blender until just combined but not whipped. Add the flour and blend until fully combined.
- Refrigerate for 10 minutes, or up to 24 hours. Before using, consistency should be that of thick egg nog. Add milk if too thick, flour if too thin.
- Heat a 10-inch skillet or crêpe pan on medium high and lightly coat with oil or non-stick spray. Add about 1/4 cup batter to the pan and swirl around to make an even coating of batter on the bottom of the pan. Cook for about 1 minute, until edges start to pull away from the pan. Carefully flip crêpe over with a thin spatula, and cook on the other side until lightly golden.
- Continue with remaining batter, stacking crêpes on a plate as they are done. Refrigerate leftovers with parchment or waxed paper in between the crêpes in a zip-top bag.
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