Basic Homemade Crepes

Snowbasin is one of the most premier wedding venues in the mountain west. They offer the opportunity for every couple to experience the magic of their wedding day, surrounded by friends and family in an elegant mountain setting with sweeping vistas and award winning cuisine.

Carrie from Snowbasin joined us to explain how they offer a fully customizable package in order to suite the individual budget and tastes of each client. Speaking of taste, Chef Eric joined as well to share his crepe recipe with us as well as explain the cuisine options available. 

They are running a promotion for the summer months to help couples "Beat the Heat." This will offer reduced rates for weddings booked during July and August, as well as a $500 food credit for anyone who books by April 30th. 

Basic Crepe Recipe

Ingredients: 

  • 2 large eggs
  • ¾ cups whole milk
  • ½ cup water
  • 1 cup flour
  • 2 tablespoon melted butter
  • Pinch kosher salt
  • 1 tablespoon sugar

Directions: 
For the Batter:

  1. In a blender, combine all of the ingredients and pulse for 10 seconds.
  2. Place the crepe batter in the refrigerator for 1 hour.
    • This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
    • The batter will keep for up to 48 hours.
      • (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)

To Cook:

  1. Heat a small non-stick pan over medium heat.
  2. Lightly grease with butter.
  3. Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
  4. Let cook until top looks dry, about 20 seconds.
  5. Using a thin metal or nylon spatula, lift one edge of crepe.
  6. Grab that edge with the fingers of both hands and flip crepe.
  7. Cook on second side for 10 seconds, then transfer to a plate.
  8. Repeat with remaining batter.
  9. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days.
  10. Reheat in a nonstick pan to serve.

Mixed Berry Compote

Ingredients: 

  • 3 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 3 cups mixed berries such as raspberries, blackberries, and blueberries

Directions:

  1. Melt butter in a skillet over moderate heat.
  2. Stir in brown sugar and lemon juice until sugar is dissolved.
  3. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, about 5 minutes.


Learn more about them at the 34th annual Bridal Showcase.

Date and Time : January 5- 6

  • Friday: 3:00 p.m. to 8:00 p.m.
  • Saturday: 11:00 a.m. to 7:00 p.m.

Where: South Towne Expo Center, 9575 S State St, Sandy Utah, 84070

Admission: Adults $7, 12 and under FREE when accompanied by an adult. $2.00

Discount Coupons available at slcbridalshowcase.com.

 

This story includes sponsored content. 


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