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Michigan crepes

Tuesday, 08 November 2016 / Recipe Type , , , , , ,

This Michigan crepes recipe was developed by Sara Peltier, Lauren MacDonald, Rebecca Collins-Pfeiffer and Jenna Gates for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” Competition on November 2, 2016. Try it paired with their chicken pot pie and baked stewed tomatoes.

    Information:

  • Servings : 3-4
  • Time : 20 minutes

    Ingredients:

  • 3/4 c. all-purpose flour
  • 3 eggs
  • 1 c. milk
  • 3 TBS. butter (melted)
  • 1/2 tsp. salt
  • Non-stick cooking spray
  • Sauce: 3 TBS. butter
  • Sauce: 1/2 c. sugar
  • Sauce: 1 – 2 c. chopped Michigan fruit

    Directions:

  • Preheat griddle or skillet; spray with non-stick cooking spray.
  • Whisk all ingredients until fully mixed.
  • Pour batter on griddle in a thin layer.
  • Flip crepe to cook fully on each side.
  • Remove from heat when done. Stack between waxed paper.
  • Sauce: Melt butter in saucepan. Add sugar and Michigan-grown fruit. Cook until fruit is tender and a syrup is formed.
  • Roll or fold crepes and cover with sauce to taste.

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