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As promised, here's "Yolande's Bistro & Creperie's" crepe batter recipe!
99 Orange St., New Haven, CT 06510
2 eggs, well beaten
1/2 cup milk
1/2 cup water
pinch of salt
2 TBSP butter, melted
1 TBSP sugar
3/4 AP flour
Beat all ingredients together except flour. Once all well blended whisk in flour. If too many lumps strain batter. NOTE: For this quantity you can use a blender.
Now the hard part... cover and refrigerate. For at least 2 hours. Yolande recommends overnight.
When ready to make crepes:
NOTE: odds are that you will have to scrap the first crepe, I always do.
On a paper towel dot a few drops of oil and rub down a pre-heated non-stick pan.
Drop about 1.5 oz of batter into pan and swirl pan to cover bottom with a light coating of batter.
Let cook over med high heat for about 90 seconds.
With a spatula flip crepe, cook an additional 15 seconds and slide onto a plate.
Fill with your favorite homemade jam, nutella with or without the bananas, sugar and lemon juice, syrup or other favorites. Eat immediately!
Yolande A. M. Lacan
Owner - Yolande's Bistro & Creperie, New Haven, CT.
Read more about crepes on Yolande's blog: TheInnKeepersDaughter.com