Crepe Filling
INGREDIENTS:
2 lg Eggs
1/2 c Milk
1/2 c Water, or more
1 c Flour, all purpose, sifted
Salt (to taste)
Pepper, white (to taste)
2 tb Butter, clarified **
Oil, Olive
2 lg Eggs
1/2 c Milk
1/2 c Water, or more
1 c Flour, all purpose, sifted
Salt (to taste)
Pepper, white (to taste)
2 tb Butter, clarified **
Oil, Olive
** See recipe for Clarified Butter.
For Crepes: ===========
Combine the eggs, milk and a 1/2 cup of water together. Gradually add 1 cup of flour, whisking it in until smooth.
Whisk in the salt and pepper and Clarified butter. Thin with water, if necessary, to the consistency of whipping cream. Cover and refrigerate for several hours or overnight.
If the crepe batter has thickened in the refrigerator, thin it with water to the consistency of whipping cream. Brush a 7-inch skillet (preferably non stick) with a thin film of olive oil. Place the skillet over medium-high heat. When hot, add about 3 tablespoons of crepe batter and swirl to coat the pan. Cook until the crepe is lightly golden, about 1 minute; then turn it over and cook the second side for 30 seconds. Continue with remaining batter, stacking crepes between waxed paper.
For Crepes: ===========
Combine the eggs, milk and a 1/2 cup of water together. Gradually add 1 cup of flour, whisking it in until smooth.
Whisk in the salt and pepper and Clarified butter. Thin with water, if necessary, to the consistency of whipping cream. Cover and refrigerate for several hours or overnight.
If the crepe batter has thickened in the refrigerator, thin it with water to the consistency of whipping cream. Brush a 7-inch skillet (preferably non stick) with a thin film of olive oil. Place the skillet over medium-high heat. When hot, add about 3 tablespoons of crepe batter and swirl to coat the pan. Cook until the crepe is lightly golden, about 1 minute; then turn it over and cook the second side for 30 seconds. Continue with remaining batter, stacking crepes between waxed paper.