Crepes
Portion Size: 1 Crepe (approx.1/2 c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups nonfat milk | |
| 2 cup flour | May use whole wheat flour |
| 4 eggs | |
| 2 tablespoons oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a bowl combine milk, flour, eggs, and oil. | |
| 2 | Beat with a beater till well mixed. | |
| 3 | Heat a lightly spayed skillet with non-stick cooking spray. | |
| 4 | Remove from the heat. | |
| 5 | Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter. | |
| 6 | Return to heat; brown on one side only. | Cook until internal end temperature is 160 ° degrees F. |
| 7 | Invert pan over paper towels; remove crepe. | |
| 8 | Repeat with remaining batter, spraying skillet occasionally. |
Time Temperature Sensitive food. . Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new.
Posted in Bread Recipes, Breads//Biscuits/Muffins
