April 24 Crepes, A-Sweet-A-Week Online Class
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Recipe, ingredients and equipment needed follows.
Supply list needed:
A copy of the crepe recipe, copied and pasted into the text and font size easiest for your child to read. Recipe to follow in the next section
Measuring spoons and cups
Griddle or crepe pan
Knife for cutting fruit
Berries such as strawberries, bananas, blueberries, blackberries etc…
Sweet flavored yogurts
Nutella for those without nut allergies
2 cups flour
2 cups milk
1/2 teaspoon salt
4 tablespoons melted butter
Mix flour and eggs in bowl.
Gradually add milk and stir until everything is combined.
Whisk until all lumps are dissolved and the batter is the consistency of heavy cream.
Add salt and melted butter.
Pour 1/4 cup batter on to the hot griddle or in a crepe pan to make 6 inch crepes.
Cook the crepes for about two minutes, until the bottom is light brown and flip.
Cook the other side for about a minute.
While the crepe is still hot, spread lemon curd, yogurt, chocolate syrup or Nutella on top and roll or fold it up. The fruit can be cut up and put inside or outside of the crepe.
Everyone’s crepes will be different, depending on their ingredients on hand, tastes and how they want to arrange it on the plate.