Crepe

I compared Chef John’s recipe with the one from King Arthur flour and the main difference I noticed is Chef John’s sweet crepe has a quarter cup of sugar (w.r.t. flour) and his savoury both is sweet and savoury double the milk (or halve the other ingredients)

For my first attempt, I’m using Chef John’s ratios so more liquid, and I’m letting it sit in the fridge for 1 hr as suggested by both.

Maybe make some whipped cream and put with nutella, strawberries, and blueberries? I can do fried apples.

Mix wet first then dry, or else lumps. Oil in pan helps fry and brown. More watery means easiest to spread. I tried the less watery AllRecipes version and it was tough to distribute. Also cold pan.

1c flour
2 eggs
2 tbsp butter
1.25 c milk
¼ tsp Morton kosher (don’t change the salt, Jenny)

SPECIAL CREPE from Vegan and Vegetatoan Delicious crepes at the Campbell farmers market
Spinach, tomatoes, green onions, marinated onions, feta, cheddar cheeses, and lemon juice.

Serve in ⅓ cup scoops into 12 inch heavy pan

Start low-med on large burner with a paper wipe of butter and up to medium-high, cook other side briefly to crisp

To flip, lift edge by finger and flip with spatula. Turn off immediately. Pooled oils will fry the other side and coat the next crepe.

Serve open, not folded, so Jenny can stuff with Nutella, Banana, cinnamon, etc.

Jenny likes with Trader Joe’s Cinabun Spread