Fancy French Crepes
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8 cups batter / 3 dozen crepes
INGREDIENTS
3 cups milk
6 jumbo eggs
6 jumbo egg yolks
3 cups Wondra flour
1-1/2 teaspoons salt
1/2 cup minced parsley or chives OR 1 tablespoon dry herbs, optional
6 tablespoons butter
No-stick cooking sprayPrepare the parsley or chives as directed and set aside. In saucepan, melt butter over low heat. Set aside to cool slightly.
Place the milk, eggs, and egg yolks in a measuring container. Add enough water to total 8 cups of batter. With electric hand blender or whisk, blend until uniform in color. Gradually blend in the flour and salt. Mixture will be smooth and the consistency of heavy cream. Blend in the parsley, then the melted butter. Set aside and let rest for 30 minutes.
Spray griddle with cooking spray and place on stovetop over medium-low heat.
With a wooden spoon, briefly stir the batter. Ladle a scant (slightly less than) 1/4 cup of batter from measuring container and pour onto the preheated griddle. Tilt and rotate the griddle to evenly distribute the batter. Cook about 1 minutes. Batter will have bubbled, set, and surface will appear dry. Slip a 2-inch wide spatula underneath the crepe and carefully flip it over to cook on the second side, about 10 to 15 seconds. Turn each crepe only once. The second side will not brown as evenly as the first.
NOTES - If the crepes are to be stacked, the second side is referred to as the "bottom". If the crepes are to be rolled, the second side is referred to as the "inside".
Stack the finished crepes on a plate. Repeat the above procedure until all batter is used. Remember to briefly stir the batter each time before measuring and pouring. Also, it is not necessary to spray the griddle with any more additional cooking spray.
Crepes can be prepared several hours and up to 3 days in advance. Cover completely cooled crepes with plastic wrap and refrigerate. If freezing crepes, interleave completely cooled crepes with wax paper, place in a food storage bag and freeze.