Crepe Batter

Crepe Batter Crepes can be filled with anything from fruit to lobster, enchiladas, and every thing in between. Sometimes it takes one or two crepes that do not work out to get the perfect pan temperature and just the right amount of oil in the pan. After a little practice, it is easy and fast.

 

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Crepe Batter

Crepes can be filled with anything from fruit to lobster, and every thing inbetween. Sometimes it takes one or two crepes that do not work out to get the perfect pan temperature and just the right amount of oil in the pan. After a little practice, it is easy and fast.
Course Breakfast, Brunch, Dessert, Dinner
Author Laurie

Ingredients

  • 1 cup water
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups flour
  • 4 eggs
  • 4 Tbsp butter melted

Instructions

  1. Place first 3 ingredients in a blender jar, blend the flour slowly, then add butter, blend at top speed for 1 minute. Cover and refrigerate for at least 2 hours or overnight.  The goal is to have as few air bubbles in the finished batter as possible.

  2. Rub the crepe pan with oil or spray with vegetable spray. Set over moderately high heat until the pan is just hot. Pour about 1/4 cup batter into the pan; quickly tilt the pan in all direction to spread batter all over the bottom in a thin film. This should take 2 to 3 seconds.

  3. Return the pan to heat for 60 seconds, then off heat, jerk and toss pan sharply back and forth up and down to loosen the crepe. Lift the edges with a rubber spatula and turn crepe over. Return pan to heat and brown crepe lightly for about 30 seconds. Slide crepe onto a plate and proceed until all crepes are completed. I find that the first crepe is my practice, to get the heat and pan just right.

  4. The crepes may be kept warm by covering them in a warm over or they may be reheated later. You can make extra crepes and freeze them, place a piece of wax or parchment paper between each crepe to prevent them from sticking together.

Recipe Notes

These are a few of the things you will find in the Cooking Today STore:

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