Cornell Cookbook #32: Callie's Crepes
2/17/2021 4:41 pm
Callie, a 5th grader in Ms. Shepard's class submitted this recipe, chose this recipe "because I enjoy making crepes and they are so yummy! They remind me of Paris even though I've never been!" Thanks Callie! For more, visit the Cornell Cookbook.
(Recipe from Tasty!)
2 cups of flour
3 tablespoon granulated sugar
¼ cup unsalted butter (melt half a stick, I put it in the microwave for 30 seconds, then I just put it in for little intervals of 15 seconds until fully melted!)
3 cups of milk
1. This recipe is done in one bowl. Add flour, granulated sugar, eggs, and melted butter into your bowl.
2. Add 3 cups of milk divided. (When I say divided I mean one cup of milk in, then stir, another cup, then stir, then another cup and stir!)
3. Sift/strain the batter to make sure there aren’t any lumps. (If you don’t have a strainer, that is ok, once you cook it the lumps usually melt away, just make sure you mix the batter extra well and you can even use a whisk.)
4. Put the batter in the fridge for 30 minutes. (This step is critical!)
5. Place some batter in the pan. (if you want a thin, traditional crepe just place a small bit of crepe batter
into the pan, until the batter fills the corners of the pan, be careful not to add too much or your crepe will be more of a pancake.) Cook your crepe until you can see it forming bubbles! When you flip your crepe it should be golden brown, it's ok if it's a big darker, just not burnt.
6. Enjoy!!!!!!! (I usually put nutella on my crepes, but you can put anything on it, you can even put cinnamon and sugar on it or make a smore’s crepe!
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