- This summer, at the movies…
- Easter Egg Hunt List
- Irish dance showcase at Warwick High School
- Roots and Blues 2017
- Reel Reviews: 2017 Oscar picks
- ‘American Idiot’ at EPAC
- Warwick grad producing ‘Million Dollar Quartet’ at Dutch Apple
- ‘Somewhereville Station’ revisits the 50s and 60s
- St. Patty’s musical at Ephrata Main
Crepes Recipe from the Sugar Arts Institute
Method: Combine the flour, sugar and salt in a mixing bowl. Add the eggs and half the milk; beat with an electric mixer until smooth. Blend in the remaining milk and butter. Cover the bowl and let it “rest” in the refrigerator for approximately 1 hour. The “resting time” allows the flour particles to expand in the liquid and gives the crepes a smooth, tender texture.
In the Blender: Combine all the ingredients, except the melted butter and blend for 15 seconds. Scrape down the sides with a rubber spatula and start blender again. Immediately pour in the melted butter and blend for an additional 10 seconds. Cover and let “rest” in the refrigerator for at least 1hour.
Cooking the Crépes: Cure your pan by heating 1 tablespoon of cooking oil on medium heat for 2-3 minutes. Wipe out with a paper towel. Place the pan back on the heat until hot, then lift it from the heat, pour in sufficient batter to cover the entire bottom of the pan (you should hear a gentle sizzle) then quickly pour the excess batter into a container drawing the edge of the crépe pan over the container to clean the edge. Return the pan to the heat for 15 -30 seconds until the surface of the crepe is completely dry and slightly browned around the edges. Lift the pan from the heat and turn it over. Lightly tap and the crepe should fall out onto a plate. Return the pan to the heat and repeat the process. Stack the crépes on top of one another. The crépes can be stored in the refrigerator for 2-3 days or freeze up to 4 months.
Sugar Arts Institute
333 North State Street,
Ephrata, PA 17522