🌚 Sweet Crepes 🐐
YIELD: ~12 crepes
SOURCE: Alton Brown
INGREDIENT QUANTITY PROCEDURE
large eggs
2
  1. 1 Blend until smooth.
  2. 2 Refrigerate for 1-48 hours.
whole milk
184 g
water
118 g
all-purpose flour
120 g
butter, melted
42 g
sugar
1 tbsp
vanilla extract
  1. 3 Heat butter in a non-stick pan to ~250°F.
SCALING: