Chef Nathaniel Reid's Whole Milk Crepes

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
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Prep Time 12 minutes
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Total Time 17 minutes
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Servings 8



  • 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


  • 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!

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