CREPE MYRTLE CREPES
Crêpe Myrtle Crêpes
It’s Crêpe Myrtle time and, we’re going ‘crêpe’ crazy! Here’s one of Chef Manu’s French-inspired recipes, featuring tasty Crêpe Myrtle Crêpes. Savored for centuries, crêpes are celebrating a revival today and aren’t just for “les Français.” Crêperies are popping up from Soho to San Fran. These wafer-thin pancakes are extremely versatile – perfect for brunch, lunch, a light dinner, and most certainly dessert. Crêpes are easier to make than you think and can be dressed up with sweet or savory toppings and flavorful fillings. Make them in advance and refrigerate or freeze to fill later for a party or for quick treat.
And, for crêpes of another kind, be sure to join us at the Crêpe Myrtle Fest, Saturday and Sunday, July 16 & 17, 9AM-6PM, and SAVE BIG!
Ingredients /Serves 4:
1 cup of flour
4 eggs
2 cups of milk
1 pinch of salt
2 tablespoons sugar
¼ cup of butter, melted
Preparation:
- Combine flour in a medium bowl with salt and sugar.
- In another bowl, beat eggs and milk lightly with a fork.
- Slowly and gradually pour egg mixture over flour, whipping gently.
- Add melted butter.
- Dough should be thin (add additional milk or butter if the consistency seems to thick)
- Preheat pan and pour a small ladle of batter in the center, spreading in a circle over the entire surface.
- Cook for approximately a minute on each side.
Sweet Options: Serve with Nutella, Biscoff Cookie Spread, peanut butter, fresh squeezed lemon with a bit of sugar, or any kind of fruit jam/fresh fruit.
Savory Options: any combination of lunchmeat and cheeses (swiss, cheddar, ham, chicken, turkey, etc) .
