2 In The Kitchen: Crepes With Ricotta And Lox
NEW YORK (CBSNewYork) – Looking for a fancy breakfast? How about this twist on a bagel, cream cheese and lox. Chef Jeremy McMillan of the Bedford Post Inn stopped by the CBS 2 studios to show us how it’s done.
For more information on the Bedford Post Inn, click here.
- 3 whole eggs
- ½ cup all purpose flour
- ¼ cup melted butter
- ½ cup milk
- salt and pepper to taste
In a glass or metal bowl, whisk eggs and flour ( will be lumpy, don’t fret ).
Slowly whisk in hot, melted butter.
When smooth, whisk in cold milk, add salt and pepper to taste (or substitute in sugar for a sweet version).
In a nonstick pan, over medium heat, brush pan with olive oil (or use pan spray), ladle batter and rotate pan in a circular motion to coat the bottom of the pan with a thin layer of crepe batter.
Place back on heat and cook until the top begins to set and crepe easily pulls away from the pan.
Flip, take off the heat, and remove.
Serve warm, or let rest to room temperature until ready to serve.
Makes 10-12 crepes.