Blender, Hand Mixer, or Whisk.
Cookie with Matt Recipe:
2 eggs
1 1/2 cups of milk (2%, 1%, Whole) (355ml)
1 tsp. of canola or vegetable oil (or one Tbsp. of butter, melted) (5ml)
1 cup of all-purpose flour (120g)
1/4 tsp. of salt (1g) (or 1/2 tsp. for savory) (2g)
1 tsp. vanilla extract (for sweet) (5ml)
1 Tbsp. of granulated sugar (for sweet)(12.5g)
Natasha’s Kitchen Recipe:
½ cup lukewarm water
1 cup milk, warm
4 large eggs
4 Tbsp unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour
2 Tbsp sugar
Pinch of Salt
Joanna Gaine’s Book:
½ cup whole milk
3/4 cup milk, warm
2 large eggs
3 Tbsp unsalted butter, melted.
1 cup all-purpose flour
2 Tbsp sugar
½ tsp kosher salt
Lemon Ricotta from Barbara Bakes:
8 oz. ricotta cheese
zest of 1 lemon
¼ cup granulated sugar
1 teaspoon vanilla extract
2 –4 tablespoons milk
I followed Joanna’s recipe and the crepes were delicious.
I used one less tbsp of sugar in the lemon ricotta and it was still very sweet.
Using the 1/3 cup measuring cup to spoon in batter worked better than the 1/4 cup.
Cooking with Matt here
Natasha’s Kitchen here
Sweet and Savory Crepe Fillings here
Sweet Crepe filings here
The French Crepe here