Recipes

These are some of Spoon & Whisk´s favorite recipes for you to enjoy. The recipes come from our cooking school instructors, local chefs and our customers that have shared a favorite dish with us. These recipes are simple enough to cook at home. Please visit our recipe page regularly to find new recipes that we have added.

All Purpose Crêpes

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DepartmentIngredient
Baking 2 cup(s) all-purpose flour
Dairy 1 cup(s) cold milk
4 large eggs
4 Tbsp(s) melted and strained butter
Spices & Seasoning 1 tsp(s) chives
1 tsp(s) parsley
1/2 tsp(s) salt
All Purpose Crêpes
Category:Miscellaneous
Season:Any
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Recipe

Ingredients   Instructions
4 Tbsp(s) melted and strained butter
2 cup(s) all-purpose flour
1/2 tsp(s) salt
4 large eggs
1 cup(s) cold water
1 cup(s) cold milk
1. Add ingredients into the jar of a blender. Stir on high speed for 1 minute. Allow the batter to sit in the refrigerator several hours before cooking. You may need to add more milk at this point. You want the batter to be pourable, but not too liquid.
1 tsp(s) chives
1 tsp(s) parsley
2. Optional: For herbed crêpes, mince and add parsley and chives to blender jar before blending.
  3. Heat a crêpe pan on medium heat until hot. Coat the bottom of the pan with a bit of butter. Pour in a scant 1/4 cup of batter (for about 9 inch crepes) and tilt and turn the pan to spread the batter evenly. Once the top of the crêpe is just cooked, use a spatula to gently turn it and cook for 15 more seconds. You may have to adjust your heat to get the crêpes just right - they should be lightly browned on both sides.

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