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1-1/4 cups milk
2 eggs
4 tbsp. melted Kerrygold Pure Irish Butter divided*
1 cup flour
1/4 tsp. salt
Prep time: 10 minutes, Rest time: 30 minutes
Cook time: 20 minutes

Combine milk, eggs, 2 tbsp. butter, flour and salt in a blender container; blend until smooth. Cover and refrigerate for 30 minutes. Brush a 6-inch skillet lightly with some of the remaining butter.* Spoon about 2 tbsp. batter into the skillet. Tilt the skillet so batter coats the bottom. Cook for just a few minutes to lightly brown the bottom. Invert the crêpe onto a plate and repeat with remaining melted butter and batter.

Makes about 16 crêpes.

* If using NordicWare crêpe pan, omit additional butter for brushing.
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how many servings are 16 crepes (for nutritional info...)?

  Comment Number: 4850
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