Crepes

Name: Crepes
Ingredients: 1/2 gallons Milk Plus 1-2 Cups More As Needed For Thinning; 2 sticks Butter, Divided; 15 whole Extra Large Eggs; 1-1/2 teaspoon Table Salt; 2 Tablespoons Sugar; 3-3/4 cups All-purpose Flour; 1 quart Half-and-half; Fresh Or Frozen And Defrosted Strawberries, Sour Cream, For Serving (optional)

8 ingredients

1 steps

Ingredients

1/2 gallons Milk Plus 1-2 Cups More As Needed For Thinning
2 sticks Butter, Divided
15 whole Extra Large Eggs
1-1/2 teaspoon Table Salt
2 Tablespoons Sugar
3-3/4 cups All-purpose Flour
1 quart Half-and-half
Fresh Or Frozen And Defrosted Strawberries, Sour Cream, For Serving (optional)

Directions

1

["Divide the 1/2 gallon of milk into two saucepans and heat one to barely warm, the other to really warm, but not scalding. Do not heat the other 1-2 cups of milk - that is for thinning the batter later, and only if necessary.", "Melt 1/2 of one stick (1/4 cup) of the butter in the microwave for about 30 seconds, or more if needed.", "In the large bowl of a stand mixer, add eggs and mix on low speed while slowly adding the barely warm milk. Add salt, sugar and the 1/2 stick of melted butter.", "Add the flour and remaining hot milk alternately in thirds. Batter is somewhat complete, but must 'rest' covered in refrigerator for a minimum of 1 hour, or even overnight.", "Before making crepes, melt the remainder of the 1st stick of butter and set aside.", "Pull the batter out of the refrigerator and let it sit out to come almost to room temperature. Mix in only 2 tablespoons of the melted butter. Blend batter thoroughly to blend the thicker batter that has settled to the bottom. There will be some melted butter floating on top. Leave a large spoon or whisk in your batter to continually mix after you make every few crepes.", "Heat 12\" non-stick pan/s heated thoroughly to medium - that will yield 9\"" crepes. Slightly coat the pan either with a tiny bit of the melted butter or vegetable spray. Holding the pan handle with one hand