| Yield 1X: | 37.50 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, gluten | ||
| Portions: | 18.7 | ||||
| Shelf life: | 2 days | ||||
| Date: | 8.27.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Milk, room temperature | 1 | 2 | ||
| Butter, melted | 2.00 | 4.00 | ||
| Eggs | 6.00 | 12.00 | ||
| Sugar | 0.50 | 1.00 | ||
| AP flour | 7.75 | 15.49 | ||
| Salt (1/2 tsp.) GRAMS | 5.50 | 11.00 |
Carefully measure and prepare all ingredients. Combine milk, butter, eggs, and sugar in a bowl and whisk together. Add flour and salt and whisk until completely smooth. Strain into a storage container, and refrigerate for one hour.
In a non-stick pan, melt 1 tablespoon whole butter over medium high heat, and spread over entire surface of pan. Ladle the batter into the pan, and tilt the pan to spread the batter over the entire surface. Cook until lightly browned, then turn over, and coook for 20 seconds. Remove to a parchment paper lined sheetpan. Repeat for remaining batter.
Allow crepes to cool completely, then place two slices of orange compound butter as shown, and fold in half. Arrange as shown on a sheet pan and cover. Label, date, and initial. Store refrigerated.