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Crepe Batter

fast.cook's picture
  Flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Egg 1
  Milk 1 1⁄2 Cup (24 tbs)

This should be the consistency of thin cream - you cannot make delicate thin crepes with a thick batter.
Sift flour and salt into a mixing bowl.
Make a well in the center and drop in the egg.
Gradually add half the milk, stirring with a wooden spoon from the center and drawing in flour from the sides by degrees.
Beat with a rotary beater to ensure the batter is free from lumps and well aerated.
Beat in remaining milk.
Leave to stand for 20 minutes or longer.
This allows flour to swell gradually into the liquid before cooking and produces a smoother, lighter batter.
Beat again before using.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 616 Calories from Fat 152

% Daily Value*

Total Fat 17 g26%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 245.4 mg81.8%

Sodium 691.9 mg28.8%

Total Carbohydrates 90 g29.9%

Dietary Fiber 2.5 g10.1%

Sugars 18.5 g

Protein 27 g53.8%

Vitamin A 11.8% Vitamin C

Calcium 42.4% Iron 29.8%

*Based on a 2000 Calorie diet

Crepe Batter Recipe