Crepes

Cooking Instructions

1) Place egg, milk, flour, and salt in a blender or food processor, and whip until smooth.

2) Heat a crepe or omelette pan. After a few minutes, lightly brush its entire inside surface with oil. When the pan is hot enough to sizzle a drop of water instantly on contact, pour in approximately 1/4 cup batter. Slowly tilt the pan in all directions until the batter thoroughly coats the bottom. Pour off any excess batter (the pancake should be thin). Cook on one side over medium heat until set (about 20 seconds), then turn over and cook for just another second or two on the other side.

3) Turn the crepe out onto a clean, dry dinner plate, and repeat the procedure until you have used up all the batter. (If you keep the pan hot, you won't have to add any additional oil.) You can pile the finished crêpes on the plate - they won't stick together.

4) Cover the plate tightly with plastic wrap, and refrigerate until use. The crepes will keep well for at least several days.

5) To fill, simply place a small amount of whatever filling at one end of the crepe and fold over sides and end to make a neat little packet. Filled crêpes can be heated gently -- covered, in a 325 oven -- or sauteed in a little butter just before serving.

Wine Pairing(s)

Girard 'Sam's Cuvee' Cabernet Sauvignon

Verdi Bosca Spumante

Dutschke The Muscat

Pacific Rim Sweet Riesling

Inniskillin 'Vidal' Icewine

Taylor Cream Sherry

Ancient Coast Vidal IceWine

Arbor Mist Blackberry Merlot

Reymos Flare Sparkling Sweet

Covey Run Semillon Ice Wine