Wednesday, November 11, 2009


Recipe From: Can't remember!
These were so yummy. We served with strawberries, melted chocolate and powdered sugar.
4 large eggs
1 cup whole milk (3/4 cup skim milk + 1/4 cup heavy cream)
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
3 tablespoons unsalted butter (melted and cooled)
1 1/4 cup all purpose flour

In a blender, add the eggs, milk (or milk and cream), sugar, sea salt and vanilla. Blend on low speed for 10 seconds or until thoroughly combined but not too frothy. Add the butter while the motor is running on low speed to combine. Turn off the blender and remove the lid. Add the flour all at once, replace the lid and process on low for 10 seconds. Turn off the blender, remove the lid and using a rubber spatula, scrape down the sides of the blender pitcher to get any stray bits of flour that need to be mixed in. Replace the lid and process the mixture on low speed for a few seconds more until a little frothy, but mostly smooth batter comes together. Set the mixture in the fridge, still covered, while your griddle heats. The batter should be allowed to refrigerate for at least 15 minutes, 30 minutes if you can wait that long.

Using a large nonstick griddle, heat the griddle over medium high heat to about 350 degrees F. Once the griddle is hot (after the batter has had a chance to rest) lightly butter the surface and using a clean paper towel, wipe away if there is too much excess. Remove the rested batter from the refrigerator and stir it a few times with the rubber spatula. Using a small measuring cup or ladle, pour a scant 1/4 cup of batter out onto the surface of the griddle and use the back of a metal spoon to gently swirl the batter out into a thin circle very lightly. This takes a little practice, but once you've practiced on a couple, you'll be more comfortable with it. The batter should be thin enough that the edges start to bubble almost immediately. Depending on the size of your griddle, you should be able to do two or even three at a time on the griddle. Allow the crepe to cook on the first side for approximately 1 to 1 1/2 minutes or until golden. Using a thin metal spatula, flip the crepe gently and allow to cook about 1 minute more. Remove the cooked crepe from the griddle and stack on a plate or serve as you go.

Makes 12-15 crepes (approx 7 inches across).

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