Recipe: Crepes From Reto's Kitchen

8:10 AM, Jun 22, 2013   |    comments
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Recipes Submitted By:

Home Cuisine Personal Chef and Catering

600 S. Elam Avenue,

Greensboro, NC 27403

336 340 9570 cell 336 274 0499 kitchen



Crepe batter savory- Reto's 9 inch pan

Serving Size: 8 Preparation


1/2 teaspoon salt
1 cup flour
3 eggs
1 3/4 cups milk
2 tablespoons butter - melted
1 tablespoon butter -- for pan
3 oz ladle
9 inch crepe pan

In mixing bowl, mix flour and salt.
Beat eggs, add milk and whisk.
Add half of milk mixture to flour, blend well.
Add remaining milk mixture, whisk well.
Beat in melted butter
Pre-heat crepe pan on medium low over gas burner

Crepe - Chocolate Crepes with Black Onyx Chocolate Powder, Belgian Chocolate, Raspberries
Serving Size: 9


1 cup flour
1/8 teaspoon salt
1/4 cup black onyx cocoa powder
1/4 cup powdered sugar
3 eggs
2 cups milk
2 tablespoons butter
1cup cream
4 tablespoons sugar
3 oz ladle
1 tablespoon butter
9 inch crepe pan
9 ounces Belgian chocolate -- cut into pieces
1 1/2 packages raspberries -- to garnish
1/2 teaspoon Ceylon cinnamon


In large bowl mix flour, salt, onyx chocolate powder, powder sugar
In another bowl, whisk eggs, add milk and whisk to blend
Add half of milk mixture to flour, blend well, add remaining liquid and blend
Whip cream and sugar together
Wash strawberries
Preheat crepe pan on medium low heat
Place a little butter in pan and wipe around with a paper towel
Ladle batter into pan and swirl pan around to spread the batter evenly
Cook until the side of the crepe lift easily, do not cook too long
Flip crepe over using a flat spatula and add Belgian chocolate to melt it
fold over
Place on plate and garnish with whipped cream, raspberries and sprinkle with ceylon cinnamon

Yield: 9 crepes



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