Belgian Crepes from Camden Harbor Inn
CAMDEN HARBOUR INN
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1 3/4 cups flour
2 T sugar
pinch of salt
2 c whole milk (or 1 cup whole milk, 1 cup beer)
1/3 c melted butter
splash of canola oil
2 eggs plus 2 yolks
Sift the flour, sugar and salt. Make a well in the center of the dry ingredients, add eggs. Whisk to combine. Add liquid slowly, incorporating all of it into the batter. Add melted butter. Add a splash of canola oil. The batter will be thin.
Heat a nonstick skillet on high, add a bit of canola oil. Using a small ladle or large spoon, add a thin layer of batter to the skillet. Flip the crepe when it is brown on the edges and golden on the cooked side.
The recipe makes approximately 30 crepes.