Recipe by evelyn/athens
From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch.
Top Review by K9 Owned
I used these for strawberry crepes and they tasted wonderful! I really like the addition of the brandy :) I did however have some trouble with the batter and found them more difficult than my usual crepe recipe. I'm not sure what the issue was but I had a number of them stick to my crepe pan. This hasn't happened before. It resolved itself as soon as I started making them a little thicker than normal. Great tasting though!!! Made for ZWT5 - Ali Bab'as Babes
- 600 ml milk
- 300 ml water
- 300 g flour
- 6 eggs
- 1 teaspoon salt
- 1 tablespoon vegetable oil or 1 tablespoon corn oil
- 1 tablespoon brandy
Directions See How It's Made
- Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.
- Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.