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Classic Crepes

Makes 10-12 Crepes
Print Recipe

Ingredients
  

  • 120 ml of Farmland Fresh Dairies Organic Whole MIlk ½ Cup
  • 5 Tablespoons of Hot Water
  • 2 Large Whole Eggs
  • 25 grams of Granulated Sugar 2 Tablespoons
  • ⅛ Teaspoon of Kosher Salt
  • ½ Teaspoon of Vanilla Bean Paste or Vanilla Extract
  • 60 grams of All-Purpose Flour ½ Cup
  • 42 grams of Melted, Unsalted Butter 3 Tablespoons
  • ½ Recipe of Lemon Curd
  • ½ Recipe of Blueberry Compote

Instructions
 

  • To a blender, add the all ingredients in the order they are listed. Blend for 30-60 seconds or until the mixture is smooth and lump free.
  • Let the batter sit at room temperature for 20-30 minutes.
  • Heat a 6"-7" seasoned crepe pan or a non-stick pan to medoum heat.
  • Off the heat, add 2-3 tabalespoons of the batter to the center of the pan and swirl until the bottom of the pan is evenly coated with the batter. Place the pan back on the heat and cook for 45-60 seconds. Using a small rubber spatula, loosen the sides of the crepe and flip. Cook for an additional 30 seconds.
  • Remove the crepe and stack on a plate.

To Serve:

  • Spread half of the bottom of a crepe with lemon curd. Fold in half, then in half again forming a triangle. Repeat with 2 more crepes. Arrange on a plate and top with blueberry compote and some powdered sugar.