You are here: Recipes It > Recipes > Breakfast

 Advertisements

Crepe Batter

1 cup all-purpose flour

1/2 cup plus 2 tablespoons water

1/2 cup milk

3 large eggs

2 tablespoons unsalted butter -- melted and cooled,

-- plus some for the -- pan 1/2 teaspoon salt

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, m ilk, 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 to 8-inch crepe or non-stick skillet over moderate heat until it is ho t 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 und er side is browned lightly. Turn the crepe, brown the other side lightly and tr ansfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic a nd stored refrigerated for 3 days or frozen.

 

Also see ...

 Advertisements
Sugared Doughnuts
Sugared Doughnuts
Scalloped Potatoes and Franks
Scalloped Potatoes and Franks
Hells Canyon Pasta
Hells Canyon Pasta
UPSIDE  DOWN  GERMAN  CHOCOLATE  CAKE
UPSIDE DOWN GERMAN CHOCOLATE CAKE
         

Permalink--> In : Recipes  -  Breakfast