Ann Clark Traditional French Crêpes

Name: Ann Clark Traditional French Crêpes
Ingredients: Ann Clark Traditional French Crepe Mix; Whole milk; Eggs; Unsalted butter, melted

by:Ann Clark

Savor a taste of Paris with buttery, melt-in-your-mouth crepes that have slightly crispy edges.

1
Measure dry mix into a large bowl. Refer to the chart on the back of the bag to determine quantities.
2
Slowly whisk milk and eggs until just combined.
3
Gently, stir butter into the bowl, until just combined.
4
Rest batter for minimum 30 minutes to overnight in the refrigerator.
5
Heat 8-inch non-stick skillet or crepe pan over medium.
6
Quickly, pour about ¼ cup batter onto a greased pan, into the center of the skillet, tilting, swirling and shaking the pan until the batter evenly coats the bottom.
7
Cook until crepe is golden brown on the edges and begins to lift from the edges, about 45 seconds. Carefully, lift the edges of the crepe and gently flip crepe.
8
Cook crepe on the second side until just set and golden, about 45 seconds.
9
Repeat with the remaining batter, coating the pan with more oil (as needed) and stacking the crepes on top of each other on a paper-lined plate. Cover to keep warm.

Mix in blender for lump-free results
Strain batter through a fine-mesh strainer to remove any lumps
Use room temperature ingredients for best results
Don’t skip the resting step; this allows the starch in the flour to absorb into the liquid of the batter and slightly thicken making a more delicate crepe.
If the batter is too thick (should be heavy cream consistency), adjust with adding 1 tablespoon milk at a time, as needed.

Ingredients