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Home Grown Recipes
Basic Crepes
This is an essential recipe for making crepes florentine, crepes suzette, or just crepes Anglaise with fresh fruit and maple syrup.
Dry Ingredients:
2 Cups Soft Red Whole Wheat Flour (Longspell Point Farm)
1/4 Tsp salt
Wet Ingredients
4 eggs, lightly beaten (Rocky Top Farm)
2 1/4 cups Whole Milk, 3.25% (East Coast Organic)
2 Tbspn cooking oil / melted butter
Combine dry ingredients. Mix wet ingredients. Add wet ingredients to dry and combine until moistened. Ensure that all lumps are completely mixed. Chill for 1 hour or more, to set pancake batter. Heat lightly oiled crepe pan or small skillet on medium heat. Pour 2 - 3 Tbspn batter into pan. Immediately swirl pan to distribute batter evenly. When bottom is golden brown, flip over and cook briefly on either side. Stack crepes as they are cooked.

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