Friday, September 30, 2011


                                                                  Doubled                   Tripled                        Quadrupled
3 eggs                                                        6  eggs                       9 eggs                        12 eggs
pinch of salt                                               2 pinches                   3 pinches                    4 pinches
1 cup low fat milk                                     2 cups                        3 cups                         4 cups
3/4 cup flour                                              1 1/2 cups                  2 1/4 cups                   3 cups
1/4 cup melted butter                                 1/2 cup                      3/4 cups                      1 cup
canola oil as needed

Serves: 4                                                    4-8                             8-12                            12-16

Whisk eggs, salt, milk and flour. Stir in butter. Let rest for 10 minutes. Spread 1/4 cup batter into a heated, oiled, non-stick skillet. Cook 2 minutes or until golden brown. Flip; cook other side. Repeat with the rest of the batter, stacking crepes in between pieces of wax/parchment paper.

For savory crepes, serve with: eggs, ham, sausage, cheese, sauteed mushroom, onions, peppers, etc.

For sweet crepes, serve with: bananas, strawberries, blueberries, whipped cream, jam, Nutella, honey, powdered sugar, etc.

RECIPE FROM: Parents Magazine

No comments: