A Mother's Day Brunch
What better way to celebrate Mother's Day than cooking up a stack of both sweet- and savory-filled crepes? Here is a sneak preview of the deliciousness that will be flowing out of our kitchen during our special brunch-time class!
While crepe recipes can vary a bit, they pretty much all come down to the same 5 basic ingredients. This one is extra rich and buttery:
1 1/2 c. flour
1 t. salt
1 1/2 c. milk
1/2 c. melted butter*
Using a blender to mix the ingredients makes a smoother batter. Mix the milk and butter first, then add the eggs. Doing it in this order cools down the butter and helps to keep the eggs from becoming cooked by accident.
(*Tip: Melt the butter in the crepe pan you will be using. This will help to season the pan).
The batter should have a nice runny consistency. Pour about 1/2 cup from a ladle into your hot crepe pan. Swirl to coat the pan with a thin and even layer of the batter. Do this quickly as the batter will set up before you know it.
Release the edges of the crepe from the pan with a thin spatula. Once it is golden brown, lift and...flip!
This is just the beginning, my friends. There are fillings galore to try and folding techniques to learn...and, well, it's French so it will all taste amazing!