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Best Basic Crepes

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  Flour 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Eggs 3 , beaten
  Melted butter 2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Sweet butter 1 Tablespoon

Sift flour and salt into a bowl; add beaten eggs and beat with a wire whisk until smooth.
Add melted butter and mix thoroughly.
Add enough milk until the batter has the consistency of heavy cream.
Let stand for at least 30 minutes; then beat again.
Heat a 6 or 7 inch pan and brush with sweet butter.
Pour in about 2 teaspoons of batter to cover the bottom of the pan.
When the crepes brown (about 2 minutes) loosen, turn until golden on the second side.
These may be frozen between pieces of waxed paper.
They may be filled for an entree or used as an elegant dessert dish.

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