I made crepes for Greg's birthday breakfast, stuffed with clementine oranges, strawberries, and bananas. I used Alton Brown's recipe (ingredients below), but I like Mom's Swedish Pancakes recipe better. Brown says to let the batter rest in the fridge for 1 hour to let the bubbles subside. He says this makes the crepes less likely to tear when turning them.
Alton Brown's Crepes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
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