Ooola-La Crepes Recipe
HomeCook'n Newsletter Featured Recipe 3/13
Ooola-la crepes was demonstrated for the March 2013 HomeCook'n Newsletter.
Yield: 15 Crepes
Serving size: 5
Calories per serving: 329
2 cups whole milk
4 large eggs
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
6 tablespoons unsalted butter melted
1/2 teaspoon vanilla extract
Transfer the batter to a large glass bowl. Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the fridge.) When you're ready to make the crepes, test the batter's consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup of the remaining milk.
Heat an 8-in crepe pan or nonstick skillet over medium high heat until it's hot enough to make a drop of water sizzle upon contact. Using a folded paper towel, spread about 1/2 tsp butter around the interior of the pan. The butter should sizzle upon contact but not instantly turn brown. You don't want the pan to be so hot that the butter burns.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Back to the March 2012 Newsletter