This week, Pastry Chef Susanne Berne of Sweet Brioche Artisan Pastries  in Trumbull, Connecticut shows Tina Redwine how to make crepes.

1 cup of milk

2 eggs

2 tbs granulated sugar

2/3 cup all purpose flour

1/2 tsp salt2 tsp melted butter

any one of the following: jam, nut butter, cream, curd

Mixing Bowl

Whisk

Pastry Brush

Ladle

Nonstick pan

Rubber spatula or tongs

Burner

This recipe is best done the day before and refrigerated

In medium mixing bowl Combine eggs, and sugar whisk until smoothAdd salt and half of the milk, whisk againAdd in the flour and whisk until smooth, mixture may be thick, slowly add in remaining milk and then butter

Melt some butter and set aside with pastry brush

Preheat nonstick frying pan to a medium heat, brush with melted butter

Using ladle add approximately ¼ cup of mix to pan and move around the entire pan

Allow to cook until golden and looking dry use spatula to flip

Cook another 15-20 seconds, remove from pan and repeat.

Assemble with jam, or nut butter, custard, roll and serve

Crepes can be made ahead and frozen.