We love to cook, we love our friends and we love to cook with our friends! We’ll start doling out some of our favorite recipes for you to try at home.. some will be basic “tools of the trade”, others will be more complex. We’d love to hear your feedback on how you used them. Who knows?? Maybe you’ll teach us a thing or two!
Basic Crepe Recipe
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt
In a large mixing bowl beat shelled eggs (with a whip or spoon) water and milk utill a smooth batter is formed add butter and salt and whip for 5 seconds more. Let it stand, covered, for 1 hour in your refrigerator. The batter may be made up to one day in advance.
Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen until needed.
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