Basic Crepes - Great Chefs Recipe

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Basic Crepes - Great Chefs Ingredients

CREPES

2 cup flour
2 tbsp sugar
2 large eggs
2 cup milk
2 tbsp oil, cooking

A Recipe for
Basic Crepes - Great Chefs

There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

This Basic Crepes - Great Chefs recipe is one of many in our Bread Category.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

This Recipe for Basic Crepes - Great Chefs is one of thousands in the Recipes-to-go Bread Cookbook.

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This is a recipe for Basic Crepes - Great Chefs from the recipe cookbook of Recipes-to-go (Bread)

There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

Basic Crepes - Great Chefs recipe - a tasty recipe for you to add to your collection!
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
John Barrymore

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Without ice cream, there would be darkness and chaos.
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Basic Crepes - Great Chefs

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
John Barrymore

Basic Crepes - Great Chefs Directions

Combine the flour, sugar, eggs, and milk and beat until smooth.
The resulting batter should be the consistency of thin cream.

Add oil to the batter and mix lightly.

Grease an 8-inch crepe pan or frying pan lightly with butter and
heat until the butter is quite hot but not burned.

Ladle about 1/3 cup (or a bit less) of the batter into the pan
and rotate the pan to spread the batter evenly. Cook the crepe until
it looks firm and is lightly browned at the edges (about 1 minute)
then turn the crepe over with a thin spatula or your fingers and cook
the other side for about 30 seconds.

Grease the pan with a bit more butter about every other crepe,
or when the crepes begin to stick.

Repeat until the batter is gone.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

Serves: 12

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Basic Crepes - Great Chefs Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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