Scotts Crepes Recipe by scott
Scotts crepes Cooking Instructions 1 In a blender, combine flour, sugar, salt, milk, eggs, and butter. 2 Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). 3 Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. 4 4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide it out of skillet and repeat with remaining batter. (Coat pan with butter as needed.) 5 Add some warm berries, yogurt, jam, or even just butter and syrup. Whatever you like. 1 In a blender, combine flour, sugar, salt, milk, eggs, and butter. 1 In a blender, combine flour, sugar, salt, milk, eggs, and butter. 2 Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). 2 Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). 3 Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. 3 Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. 4 4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide it out of skillet and repeat with remaining batter. (Coat pan with butter as needed.) 4 4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide it out of skillet and repeat with remaining batter. (Coat pan with butter as needed.) 5 Add some warm berries, yogurt, jam, or even just butter and syrup. Whatever you like. 5 Add some warm berries, yogurt, jam, or even just butter and syrup. Whatever you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Pudding Avocado Toast Chinese Sweet Soya Chicken Wings and Eggs 豉油雞翼+蛋 Coffee cake Pan-Fried Red Snapper Banana Pudding Avocado Toast Chinese Sweet Soya Chicken Wings and Eggs 豉油雞翼+蛋 Coffee cake Pan-Fried Red Snapper Arrabiatta pasta(Vegan Pasta) Instant bread dahi vada Bread Pakora Fridge Fry up! Leftover Potato Sabzi coin Coffee cake Beef and Lamb frikkadels Green gram dal with drumsticks leaves And bitter gourd pickle Left over brocolli with spaghetti Leftover Bhatura chat Arrabiatta pasta(Vegan Pasta) Instant bread dahi vada Bread Pakora Fridge Fry up! Leftover Potato Sabzi coin Coffee cake Beef and Lamb frikkadels Green gram dal with drumsticks leaves And bitter gourd pickle Left over brocolli with spaghetti Leftover Bhatura chat