Savory Onion Crepes

Course : Crepes
Serves: 50
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8 cups flour
2 teaspoons salt
2 teaspoons black pepper
3/4 cup onion
2 teaspoons scallions
3 cups milk
3 cups dry white wine
3/4 teaspoon liquid hot pepper sauce
12 large egg
12 large egg yolk
1/3 cup unsalted butter

Preparation / Directions:

sift flour, salt, and pepper together add onion puree, scallions, milk, wine, and tabasco sauce-mix well combine eggs, yolks, and butter-mix well add to flour mixture-mix well cover and chill for 1-96 hours stir in additional milk as needed to thin to desired consistency heat a crepe pan, over a medium flame wipe sparcely with a buttered cloth ladle a small amount of batter into hot pan quickly tilt pan to coat entire bottom evenly heat until lightly colored on bottom (bubbles will appear) turn and heat just until no longer moist remove to a platter, cover with a towel to keep warm repeat with remaining batter fill as desired serve warm or at room temperature


Nutritional Information:

133 Calories (kcal); 4g Total Fat; (30% calories from fat); 5g Protein; 17g Carbohydrate; 101mg Cholesterol; 109mg Sodium

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