Phyllis Rosen Making Crepes at Pike Place Market

Phyllis’ classic crepe recipe
With Bluebird Grains Emmer Crepes & Wild Harvest Mountain Berry Couli

Servings: 14-16 6-inch crepes

2 eggs
2 tbs melted butter or vegetable oil
1 cups organic milk
1/3 cup Brandy or Pike Place Brewery “Dry Wit” (or milk if preferred)
1/2 tsp salt

Preparation:
1. Hand mixing technique:  Beat eggs, milk, and oil with whisk until blended.  Gradually add dry ingredients and beat until well mixed, smooth, and no lumps.  To be sure that batter is smooth; pour it through a sieve to catch any lumps which may not have dissolved.  It is ideal to refrigerate batter two hours before cooking crepes.

2.  If using a blender or food processor:  Place ingredients in the blender or food processor container in the order listed.  Cover and blend at high speed 20 to 30 seconds.  Scrape down sides of container.  Blend a few more seconds.  Crepe batter made in a blender or food processor can be used immediately, or refrigerated until needed.  If it thickens on standing, thin to the right consistency with a little milk.  Crepe batter should be thin enough to run freely around the bottom of the crepe pan when it is tilted.

3.  PAN PREPERATION:  If using a no-stick spray shortening, spray pan before heating.  Before cooking the first crepe put ½ teaspoon butter into pan.  If pan is well seasoned it should not be necessary to add more butter for each crepe.

Please join us Sunday June13th for 2 Chef Demos

12:00 - Bruce Naftly from Le Gourmand
2:00 – Uli Lengenberg from Uli’s Famous Sausage