Crepes: Sweet & Savory Recipes for the Home Cook (Illustrated)
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Recipe Review
Queezle_Sister from Salt Lake City, UT
This recipe is very simple. Eggs, milk, water, all purpose flour, butter, and salt - mixed up in the blender.
We cooked the crepes in a small (7 inch) cast iron frying pan. They cooked up nicely - just beautiful!
This is a highly versatile crepe. Although its called savory, we sprinkled powdered sugar on the left overs, and that was also great.
I highly recommend this recipe. The result was fantastic, and the instructions spot on. My 16 year old son prepared these (and the accompanying baked egg cup crepe recipe) for a project for French class. If I have anything to say about it, he certainly should earn an A.
Comments
Peckish Sister - 14th March 2012
I dread cooking the crepes and was intrigued to actually see part of a Barefoot Contessa episode on TV where she was pouring her crepe batter into two 9 X 13" pans, baking the crepes, and then filling them.
Queezle_Sister - 14th March 2012
It actually wasn't too hard. The 16 yr old did some, but flipping was a bit challenging. It was better when I used my fingers, not the spatula.
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