Name: Ann Clark Traditional French Crêpes
Ingredients: Ann Clark Traditional French Crepe Mix; Whole milk; Eggs; Unsalted butter, melted

Ann Clark Traditional French Crêpes

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Savor a taste of Paris with buttery, melt-in-your-mouth crepes that have slightly crispy edges.

Ingredients

Measure dry mix into a large bowl. Refer to the chart on the back of the bag to determine quantities.
Slowly whisk milk and eggs until just combined.
Gently, stir butter into the bowl, until just combined.
Rest batter for minimum 30 minutes to overnight in the refrigerator.
Heat 8-inch non-stick skillet or crepe pan over medium.
Quickly, pour about ¼ cup batter onto a greased pan, into the center of the skillet, tilting, swirling and shaking the pan until the batter evenly coats the bottom.
Cook until crepe is golden brown on the edges and begins to lift from the edges, about 45 seconds. Carefully, lift the edges of the crepe and gently flip crepe.
Cook crepe on the second side until just set and golden, about 45 seconds.
Repeat with the remaining batter, coating the pan with more oil (as needed) and stacking the crepes on top of each other on a paper-lined plate. Cover to keep warm.

Mix in blender for lump-free results
Strain batter through a fine-mesh strainer to remove any lumps
Use room temperature ingredients for best results
Don’t skip the resting step; this allows the starch in the flour to absorb into the liquid of the batter and slightly thicken making a more delicate crepe.
If the batter is too thick (should be heavy cream consistency), adjust with adding 1 tablespoon milk at a time, as needed.