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Crepes

Presented by Matthew Rodgers, Johnson & Wales University

 

1          cup flour

2          eggs

½         cup milk

½         cup water

¼         tsp. salt

2          Tbsp. melted butter

 

Combine all ingredients in a bowl and whisk until smooth then pre-heat a nonstick pan on medium heat. Once the pan is heated, pour ¼ cup of the mixture into the pan and tilt the pan going in a circle to spread the crepe mixture evenly. Once the crepe has cooked, flip and cook on the other side for an additional 5-7 seconds.

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