3 ea eggs
3 ea egg yolks
6 fl oz water
9 fl oz milk
3 oz granulated sugar
1/2 tsp salt
7 oz all purpose flour
2 1/2 unsalted butter (melted)
clarified butter as needed
1. Whisk together the eggs, egg yolks, water and milk. Add the sugar, salt and flour. Whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking.
2. Heat a small saute or crepe pan; brush lightly with clarified butter. Pour in 1 to 1/2 fluid ounces (30 to 45 milliliters) of batter; swirl to coat the bottom of the pan evenly.
3. Cook the crepe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan. Repeat this process until all the batter is used.
4. Cooked crepes may be used immediately or covered and held briefly in a warm oven. Crepes can also be wrapped well in plastic wrap and refrigerated for 2 to 3 days or frozen for several weeks.
Savory crepes - Reduce the sugar to 1 tablespoon (15 milliliters). Substitute up to 5 ounces (150 grams) buckwheat flour or whole-wheat flour for an equal amount of the all-purpose flour if desired.
Savory crepes Florentine - Fill Savory crepes with creamed spinach topped with Mornay sauce.
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