Wednesday, September 11th 2013, 11:38 am
Ingredients
6 eggs
6 egg yolks
12 fl. oz. water
18 fl. oz. milk
6 oz. sugar
1 tsp. salt
1 tsp. dry dill
½ tsp pepper
14 oz. all purpose flour
5 oz. melted butter
Oil as needed
Directions
• Whisk together all the wet ingredients in a bowl set aside
• Combine all the dry ingredients and whisk into the wet ingredients
• Stir in the melted butter
• The finished batter should be the consistency of heavy whipping cream
• Cover and allow the batter to chill for an hour before cooking
• To cook heat a six inch Teflon no stick sauté pan with enough oil to coat the bottom of the pan
• Ladle a small amount of the batter into the pan
• Tilt the pan from side to side until the entire bottom is covered in a thin even layer of batter
• Cook until the crepe is lightly browned on one side flip over and brown on the other side
• Lay finished crepes in a single layer on a sheet pan to cool
Makes 30 crepes
September 11th, 2013
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