Crepes

Cooking Instructions

Beat the eggs, flour, water, milk, and salt until smooth. The batter will be quite thin.

Heat the skillet. Add 1 tbsp oil and heat. Cover the bottom of the skillet with a thin coating of batter, tilting the pan as you pour in the batter.

Cook 1 minute. Turn the crepe. Brown the other side. Fold the crepe twice to form a triangle.

Serve with apple butter or pure maple syrup.

These are as close as you can come to the crepe the street vendors sell in Paris.

Crepes can be made and kept in the refrigerator. To use them for exotic desserts, fill with fruits and creams. For an impressive luncheon dish, fill with creamed vegetables.

With crepes, you can let your imagination run wild!

Wine Pairing(s)

Arbor Mist Sangria Zinfandel

Dalton Sweet Moscato

Alta Alella Dolc Mataro

Franz Reh Eiswein

Joseph Phelps Sauvignon Blanc

Mission Hill 'S.L.C.' Icewine Riesling

Franz Reh Eiswein & Late Harvest Riesling

Harveys Bristol Cream

Barton & Guestier Sauternes

Biblia Chora Estate