Recipe by MARIA MAC *
An easy crepe recipe that freezes well. I make this whole batch and freeze. When I need a few I defrost and fill with a sweet or svory filling.
Top Review by SalterCooks
The crepes were very good! I made about 25 from this recipe, maybe a bit bigger than called for (3tbsp). I let it set for about 45 minutes and it turned out well. I am freezing them on parchment paper to store in a zip lock, then transfer to the fridge the day before i plan to use them. Thanks for the recipe!
Directions See How It's Made
- Beat eggs and salt. Add flour alternately with milk, beating with electric mixer or whisk until smooth. Stir in melted butter.
- Allow crepe batter to stand for an hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as heavy cream. If the batter is too thick, add 1 to 2 tablespoons of milk and stir well.
- To cook crepes, use a non-stick coated pan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoons batter and lift the pan above the heating unit. Quickly rotate pan until batter covers bottom and return it to heat. Cook until light brown. Turn and brown other side for a few seconds.
- Dessert Crepes: Follow basic crepe recipe above and add 2 tablespoons sugar with the flour and 1 teaspoon vanilla extract with the milk.
- Note: Freeze crepes by separating with pieces of waxes paper and wrap air-tight. May be stored for 3 months.