Use and Care Manual

T U R N U P T H E F U N R E C I P E S

Breakfast

T U R N U P T H E F U N R E C I P E S

Quick Crepes

Makes 6-8 servings

Note: Crepes can be ﬁlled with whatever you like, making them sweet or savory.

Tip: Sweet crepes can be spread with jam, drizzled with chocolate or caramel sauce,

ﬁlled with sliced fruit or sprinkled with powdered sugar.

Tip: Fill savory crepes with chopped chicken, ham, sautéed veggies, steamed

spinach or shredded cheese.

Tip: Crepes can be made up to two days ahead if allowed to cool, placed between

layers of wax paper, then wrapped in plastic wrap and refrigerated.

1 cup all-purpose ﬂour

1 ½ tbsp. granulated sugar

2 tbsp. butter, melted

¼ tsp. salt

2 large eggs, at room temperature

1 cup whole milk, at room temperature

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

a few times until mixture is very smooth.

2. Heat a 10-inch non-stick skillet over medium heat. Spray lightly with cooking oil

spray. Pour batter by the quarter cup into skillet, tilting to cover bottom evenly.

3. Cook until underside is light golden brown. Carefully ﬂip over and cook for just

30 more sec.

4. Place crepes on a plate and cover to keep warm until serving.