How to Make Crepes

Female: Hi, I am Gwen Schoen food rider at the Sacramento B. In the kitchen today we are making blends and we are going to start by making crepes are a very simple batter that I usually make in the blender and you just add a half a cup of flour a little bit of salt to eggs three quarters cup of milk and a tablespoon of melted butter to the blender and just whorl it around until it is nice and smooth and then you are ready to cook.

First thing we are going to do is brush a little bit of butter into your skillet and when water stood from the skillet and you are ready to cook just about three or four table spoons of batter to the skillet for a tenant skillet and then swirl the batter around until it covers the entire bottom of the pan. Now cooking will take about 30 seconds and you will know it is time to take it out of the pan when it loses its gloss on the top and it starts to dry out and turn a little bit brown around the edges. Okay and that is about cooked to about the right thinness.

We are going to just flip it out on to paper towels and then you can keep making your crepes and stocking them up on top paper towels and when you are all done with making as many as they get. You are going to need for your recipe you can either freeze them refrigerated until you film then or you can go ahead and fill them out. Now to make the cheese blends take the crate, turn it uncooked side up and a couple of tablespoons of filling and I am using a mixture of cottage cheese and cream cheese and the cream cheese is flavored with strawberries and this how you fold the crepes. You fold one side over and the other sides over and then the ends over.

We are going to place that in a skillet with a little bit of melted butter to let it heat up and warm the filling.


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