Ralph’s Crepes
Ralph makes these super delicious crepes, filled with strawberries, blueberries or apples, for breakfasts on our friends Summit weekends. Scrumptious!!
Some notes from the master chef:
” These are not French crepes, and are NOT thin! But they are not as thick as a pancake either!
– Eggs are jumbo, so scale accordingly if you do not use jumbos. Jumbo eggs are variable in size, which purposefully makes for different results in each batch – no boredom here!
– This eggy batter needs to be slowly mixed, with dry ingredients folded in by hand. This is done this way to keep the batter thicker.
– Yep – lots of butter fat in this recipe … and eggs … “
– Terry
Ingredients
- 6 jumbo eggs
- 1 big can (12 oz), 1 sm can (5 oz) condensed milk
- 2½ cups flour (or potentially a bit more)
- ⅔ cup sugar
- 1 teaspoon salt typical, or less if desired
- ¾ cup whole milk
- ½ pint heavy cream
- 1 stick butter, melted
- Real vanilla extract to taste (few squirts, not meant to be overpowering)
- White pepper to taste (few shakes, not supposed to be spicy)
Instructions
- Beat the eggs, then mix in cans of condensed milk.
- Sift and fold in the dry ingredients (flour, sugar, salt).
- Stir in regular milk, heavy cream, melted butter (now you can use the melted butter pan to fry sausages in).
- See if batter is runny, if so, sift a bit more flour in.
- Shake in vanilla extract and white pepper, give final stir.
- Now ready to fry up the crepes. We store them in a warm oven until all are fried up.
