Dill Crepes

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