Crepes

Cooking Instructions

1 In medium bowl with wire whisk, beat 2 tablespoons butter and remaining ingredients till smooth. Cover; refrigerate batter at least 2 hours.

2 Brush bottoms of 7-inch crepe pan and 10-inch skillet with melted butter; over medium heat, heat both pans.

3 Pour scant 1/4 cup batter into crepe pan; tip to coat bottom; cook 2 minutes till top is set, underside just browned.

4 With metal spatula, lift edge of crepe all around. Shake pan gently so crêpe will come loose.

5 Invert crepe into hot skillet; cook other side 30 seconds. Meanwhile, start cooking another crêpe in crêpe pan.

6 Slip cooked crepe onto waxed paper. Stack crêpes one on top of another to keep warm.

Wine Pairing(s)

Williams & Humbert 'Dry Sack Medium' Sherry

Alta Alella Dolc Mataro

St. Julian Blue Heron

Christian Brothers Dry Sherry

Meier's #22 Sherry

Noah Muscat

Campbells Rutherglen Tokay

Georgian Royal Khvanchkara

Inniskillin 'Vidal' Icewine

Boutari 'Samos' Sweet White