Prep 10 mins
Cook 25 mins
I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.
- 4 eggs
- 1 1⁄3 cups milk
- 2 tablespoons oil or 2 tablespoons margarine or 2 tablespoons butter, melted
- 1 cup unbleached flour
- 1⁄2 teaspoon salt (optional)
- In medium bowl, beat eggs slightly.
- Add remaining ingredients and beat until smooth.
- (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
- Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
- A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
- Grease pan lightly.
- Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
- When crepe is light brown and set, turn to brown other side.
- Remove from pan.
- Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
- Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
- FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
- To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
I love this recipe! Adding a little nutella on top when finished makes for a mouthwatering flavor! Thanks for the great recipe!
These crepes are super easy and delicious! This recipe is almost identical to the crepes I usually make - the only difference is that I add 2 tablespoons of sugar, as I usually make sweet rather than savory crepes.
This recipe made a very nice basic crepe. I chose to fill my crepes with chocolate nutella and bananas that I pan fried in margarine. It was very tasty. Made for Fall 2009 PAC.