1/6 Photos of Basic Crepe Batter
1 hr 20 mins
1 hr 10 mins
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
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Units: US | Metric
- 1Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
- 2Sift the flour with the salt and add to the egg and milk mixture.
- 3Add the melted butter or vegetable oil and blend thoroughly.
- 4If beating by hand, strain the mixture through a sieve to remove any lumps.
- 5Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- 6Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- 7You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!
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Nutritional Facts for Basic Crepe Batter
Serving Size: 1 (140 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 232.4
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 4.9 g
- Cholesterol 112.0 mg
- Sodium 265.7 mg
- Total Carbohydrate 27.8 g
- Dietary Fiber 0.8 g
- Sugars 4.1 g
- Protein 9.0 g