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Authentic French Crepes Recipe


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     Authentic French Crepes

Category   Breakfast - Brunch
Sub Category   Quick Meals
Servings   12
Preptime   40
  Caffee au Lait

4 Eggs
600ml Milk
50g melted Butter
1 tsp Vanilla Essence
2 tsp White Sugar
1 dash Cointreau
1 pinch Salt
250g Flour
also- Butter or spray oil for baking

Beat Eggs with an electric mixer for 20 seconds. Keep mixing while adding the milk, then melted butter, vanilla, salt and Cointreau. Add flour, 1/2 cup at the time, and mix until it makes a smooth, runny dough. Place in refrigerator for 30min - max 2hours.
Heat a crepe maker/pan (or large very flat non-stick pan) to medium high, melt about 1 tsp of butter for each crepe then add just enough dough to evenly cover the surface of the pan/crepe maker.
cook until lightly brown, then flip around and bake the other side while adding a topping (see below) to the already browned side. once browned from both sides a crepe is traditionally folded in half, then again folded in thirds so it has a triangular shape.
Serve straight from the pan.
Serving Suggestions
Crepes Suzette (flambeed orange crepes), Lemon and Sugar, Sugar & Cinnamon, strawberries and cream, banana slices & chocolate sauce, nutella, icecream

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