French Vanilla Bean CrepesCourse: Breakfast
1 cup all-purpose flour
1 cup milk
4 tablespoons Honey Butter with Vanilla Bean
1/4 teaspoon salt
- Wisk the flour, milk, eggs and salt in a mixing bowl until the mixture is smooth. Add the melted honey last. Set batter aside for 20 minutes.
- Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
- Add any desired combination of honey butter, fresh sliced fruit, powdered sugar w/ lemon juice, peanut butter and jelly etc. Roll up and serve. A little Chef Shamy® Honey Butter on top and dusting with powdered sugar makes the perfect dessert.
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