Chef Nathaniel Reid's Whole Milk Crepes

Name: Chef Nathaniel Reid's Whole Milk Crepes
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Ingredients: 2 cups Prairie Farms Milk; 2 Eggs; 2 Egg Yolks; 1/2 cup Powdered Sugar; 1 ½ cups All-Purpose Flour; 6 tbsp Prairie Farms Unsalted Butter; 1 pinch Sea Salt; 1 Lemon (zested); Hazelnut Spread; Powdered Sugar

Chef Nathaniel Reid's delicious take on crepes made with Prairie Farms Butter and Whole Milk, will quickly be a staple recipe in your kitchen.

Cuisine: French

Course: Breakfast, Brunch, Dessert, Desserts, light, quick n easy

5 from 1 vote

Prep Time 12

Total Time 17

Servings

Ingredients:

Crepes

2 cups Prairie Farms Milk
2 Eggs
2 Egg Yolks
1/2 cup Powdered Sugar
1 ½ cups All-Purpose Flour
6 tbsp Prairie Farms Unsalted Butter
1 pinch Sea Salt
1 Lemon zested

Toppings

Hazelnut Spread
Powdered Sugar

Directions:

Melt unsalted butter on the stovetop or in the microwave. Set aside.
In a large mixing bowl, sift together the powdered sugar and flour.
In a medium mixing bowl, whisk together the whole milk, eggs, and egg yolks.
Pour the milk mixture into the flour mixture while whisking continuously until a smooth batter is made.
While whisking, slowly add the melted butter and zest from 1 lemon into the batter.
Heat a lightly buttered crepe pan or non-stick skillet over medium heat. Pour ⅛ cup batter into the pan, tilting the pan in a circular motion to ensure the batter coats the surface evenly. Remove from heat.
Top each crepe with 3 tablespoons of hazelnut spread. Spread can be piped or spread on. Fold into quarters then top with sifted powdered sugar. Enjoy!