Basic Crepe Batter
|Flour||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter/Oil||2 Tablespoon, melted, cooled|
Sift flour and salt into bowl.
Break eggs into another bowl; mix until yolks and whites are blended.
Pour into reservoir in middle of the dry ingredients. (Mixing is more difficult if you break eggs right into dry ingredients.)
Stir flour mixture into eggs little by little.
It may be necessary to add a little milk (or whatever liquid is used in recipe) to incorporate all flour; mix liquid in thoroughly spoonful at a time before adding more.
When mixture becomes easy to work (when about half of liquid has been used), remainder can be added in 2 portions.
Add melted butter (and flavorings if indicated); mix.
Cover; set aside at least 1 hour but not more than 6 hours at room temperature.
Crepe batter can be held overnight in refrigerator.
If necessary, crepe batter can be cooked immediately, but "resting" time allows flour to absorb more liquids, makes batter easier to handle, and gives crepes more flavor.
Since flours vary in ability to absorb liquid, if crepe batter seems too thick when ready to cook it, a small amount of extra liquid can be added then.
Consistency should be at least as thin as heavy cream.
Mixer or whisk method: Combine eggs and salt in medium mixing bowl.
Gradually add flour alternately with milk, beating until smooth.
Beat in melted butter.
Blender or food-processor method: Combine ingredients in container; blend about 1 minute.
Scrape down sides with rubber spatula; blend 15 seconds or until smooth.