Crepes
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
20 crepes
- Serves:
- 10
ingredients
directions
- blend flour, water, milk, eggs, butter, and salt for 5 seconds.
- Turn the motor off and scrape sides down, with a rubber spatula.
- Transfer the batter into a bowl and let it stand, covered, for 1 hour.
- The batter may be made up to one day in advance.
- Heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
- Brush the pan as necessary with butter.
- Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
- Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
- Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
- Turn the crepe, brown the other side lightly and transfer to a plate.
- Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
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Reviews
-
These were my first crepes, and they came out perfectly. I made the whole batch and froze half, with layers of waxed paper in between. My first recipe was a dinner crepe, with spinach, mushrooms, turkey bacon and cheese - excellent! This morning, I used the crepes, from the freezer, and made a delicious mixed berry sauce with cream cheese filling. These crepes work well with both sweet and savory dishes. Great to freeze and have on hand for a quick meal or dessert!
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RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.