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Penn Wells Culinary Class – A Perfect Crêpe

Learn how to create the perfect crêpe with Chef James Fry

 

by James Fry - May 28, 2015

Executive Chef James Fry is back with another edition of the Penn Wells Culinary Class. In today’s feature, learn how to create a delightful dessert crêpe to serve to your family and friends (or simply enjoy for yourself!) This simple-to-make treat can be a delicious addition to any meal.

You will need:

1 Tbsp. melted butter
3 eggs
1 cup flour
1 Tbsp. sugar
1/2 tsp. salt
1 1/2 cups milk
Butter for pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Credits:

Writing: James Fry

 

Produced by Vogt Media

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