Crepes and Thin Pancakes

CREPES

Recipe by Chef Edward

Yields : 3 Servings

Ingredients:

2 Eggs, remove 1 yolk

1/2 Cup sifted flour, add more if needed

1 C. Milk, add more if needed

1 t. olive oil

Pinch Salt

1/2 C. Milk

Method :

Beat the eggs, together, add the milk, beat it for 10 seconds. Add vanilla and mix it in.

Sift in the flour and salt, beat it together. Heat a large pan and drizzle with olive oil (or clarified butter).

Add a small amount of batter and spread it around. Flip in a few seconds. Repeat.

Fill crepes with fresh apple compote or preserves. Roll them up. Sprinkle with powdered sugar.

Chefs Note -

The pure vanilla extract adds a ton of flavor. I usually flip these with a high heat rubber spatula .