On the Menu recipe: Crepes from Crepes & Corks

Basic Crepes

2 cups flour
3 cups milk
2 eggs
1 tablespoon olive oil
1 teaspoon salt

Mix all ingredients together in a bowl until creamy. Heat a lightly oiled griddle to 250 degrees F; pour a thin layer of batter onto the griddle, and tilt the pan with a circular motion so the batter covers the surface.
Cook the crepe for about a minute, until the edge turns golden brown; flip the crepe and cook the other side.
Remove the crepe from the pan and add desired filling; fold over.

Makes about seven to 10 crepes.

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  3. Jake’s “Sea Bass with Cous Cous”
  4. On the Menu recipe: Whisknladle’s Wild Prawns with Cuttlefish Ink Tagliatelle, Uni Saffron Creme, Fresno Chiles and Fava Leaves
  5. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara

Short URL: http://www.lajollalight.com/?p=52292

Posted by Staff on Oct 11, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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