Crêpes (Batch, Freezer)

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RECIPE DATA

TITLE: Crêpes (Batch, Freezer)
SERVES: 10
PREP: 5 min
TOTAL: 40 min

INGREDIENTS
250 g (about 1⅔ cups) flour
4 eggs
2½ cups (600 ml) milk
40 g (about 2¼ tbsp) butter, melted
1 pinch salt
1 tsp vanilla

STEPS
1. 40 g (about 2¼ tbsp) butter in bowl. Brown to beurre noisette, lid cap off.
TM SETTINGS: 6 min / 120°C / speed 1
2. Add 250 g (about 1⅔ cups) flour, 4 eggs, 2½ cups (600 ml) milk, pinch of salt, 1 tsp vanilla. Batter.
TM SETTINGS: 20 sec / speed 5
3. Rest 1 h; cook thin in a hot buttered pan, 1 min each side.
4. Portion & store: makes ~10 adult portions (2 crêpes); a kid portion is half. Stacks of 10. Fridge 3 days; freezer 2 months, layered with paper.

NOTES
Portion size: 2 crêpes
Batch note: French crêpes: batter rested 1 h, cooked in beurre noisette for the nutty flavour. (No white sugar; honey at the table.)
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 2 months, layered with paper

SOURCE: https://thermomix-workbook.pages.dev/recipes/crepes-batch-freezer/