This simple crepe recipe is from Chef Ryan Allen-Parrot, of Boundary Breaks Vineyard and a brunch favorite whether at the vineyard or home.
Ingredients
- 2 Duck eggs
- 3/4 cup Duck egg whites
- 1.5 cup Milk or whey
- 1 cup Flour
- 1/3 cup Melted butter, cooled
- 2 tbsp Maple sugar
- 2 tsp Salt
- 1/4 tsp Baking soda
Instructions
- Combine all ingredients, slowly adding milk until thin and smooth consistency is reached.
- Add a small amount of butter to the skillet when hot.
- Slowly pour about 1/3 cup of the batter into the center of the pan.
- Spread a thin circular layer on a well seasoned griddle over low-medium heat.
- Cook for about one minute or until edges come away from pan.
- Flip and cook for an additional minute or two, watching that it doesn't get too brown.
- Remove crepe from pan and repeat these steps with remaining batter, adding butter to pan as needed
- Serve as sweet with your favorite fruits and jams, or savory, topped with an egg, herbs, and mushrooms.
Want more brunch inspirations? Don’t miss reading Finger Lakes Brunch of the Rise for a list of spots to check out, and this delicious Stuffed Butternut Squash recipe!
