Basic crepe batter (paulette valois)

Yield: 12 servings

Measure Ingredient
3 Eggs
¼ cup Flour
1 tablespoon Sugar
1¼ cup Milk
¼ teaspoon Salt
2 tablespoons Butter Soft or melted

Beat eggs until light. Gradually add milk and flour alternately, beating until smooth. Beat in salt, sugar and butter. Cover batter and chill at least 1 hour or overnight. Heat a lightly greased crepe pan or frying pan. Remove from heat. Spoon in about 2 - 3 tablespoons of batter. Return to heat. Brown lightly then turn and brown the other side.

Keep cooked crepes covered and warm if using immediately or cool completely then stack with waxed paper and refrigerate or freeze.

Note: Batter may also be used immediately after mixing.

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