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Brunch Inspiration

Posted on by Ali Madsen

Basic Crepe Recipe

Ingredients:

- 2 cups of all purpose flour 

- 1/2 tsp of salt

- 2 cups of 2% reduced-fat milk

- 1 cup water

- 1 tsp butter, melted

- 1 tsp vanilla

-  large eggs

- Cooking spray

Directions: 

Lightly sppon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender;process until combines. Add flour mixture to blender; process until smooth. Cover and refrigerate for 1 hour.

Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers the pan with a thin film. Cook about 1 minute.

Carefully lift edge of crpee with a spatula to test for doneness. the crepe is ready to turn when it can be shaken loose from the pan and the underside is slightl browned. Turn crepe over; cook 30 seconds.

**We recommend making a double batch as you play with the proper tempurature of the pan to get the crepe the perfect colour and consistency.

NOTE: This recipe is also in print on our Winter Events Calender on page 20.

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