Crepe Recipe From 16 Tons Cafe

CREPES
(yields: 8-10)

• 3 eggs
• 3/4 cups heavy cream
• 1/2 cups whole milk
• 1 1/4 cups ORGANIC TRIPLE-SIFTED HARD WHITE WHEAT FLOUR *
• 1/2 teaspoon SEA SALT *

[* Hummingbird products!]

Whisk eggs, heavy cream and whole milk in a bowl until blended.

Add flour, cup by cup, whisking thoroughly after each addition.

Strain batter through a sieve to remove any remaining clumps.

Heat non-stick pan (preferably a crepe pan!) over medium-high heat. Ladle about 1/4 cup batter into pan and swirl to evenly coat bottom of pan. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Flip, then cook until a few brown spots appear, about 15 seconds.

Transfer to a plate…it’s topping time! We especially love to top our crepes with either butter (or coconut oil), honey and cinnamon sugar OR nut butter, bananas and chocolate chips!

 

For questions or to order by phone, call us: (541) 686-0921