Michelle Dunaway returns to Forrest, Food Studio with Private Chef Forrest Moline. He points out one or two things about crepes and the choice of toppings and fillings to suit every foodie’s taste.
(produces 6, 2oz crepes)
- 2, large eggs
- 1/2 cup, milk
- 1/2 cup, all-purpose flour
- 1/2 tsp, salt
Place all the ingredients in a small bowl and stir to mix or into a blender and blender to combine. Let the mixture rest for 30 minutes in the refrigerator, so that the flour is hydrated. Place a small 8 inch non-stick egg pan on medium heat. Add one teaspoon of butter or oil to the pan and after it melts slowly pour enough batter (2oz), to coat the bottom of the pan. Tilt and tilt the pan to allow the dough to move freely and completely coat the bottom of the pan. let it cook until untouched (only need 1 minute). Now use a rubber spatula to gently turn the crepe and cook the other side briefly (30 seconds). Remove from the pan and place on a plate. Fill with your favorite sweet or savory ingredients. Enjoy!
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