Traditional crepe batter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cold water |
| 1½ | cup | Cold milk |
| 4 | larges | Eggs |
| 1 | teaspoon | Salt |
| 2 | cups | Flour |
| 4 | tablespoons | Melted butter |
| Vegetable oil or spray | ||
Directions
Add liquids, eggs and salt to a blender and pulse briefly to combine. Add flour and butter and blend until smooth, scraping if necessary. Allow batter to rest at least 10 minutes before using. Heat an 8-inch crepe or non-stick pan over heat and brush bottom with oil. Add an ounce or so of batter and swirl the pan to thinly but completely to cover bottom. Cook for approximately 1 minute or until the edge of the crepe begins to curl and batter is set. Flip and cook other side for approximately 30 seconds or until lightly browned.
Yield: 24 crepe
Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@...>