It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. From Taste of Home Test Kitchen: Greendale, Wisconsin. Recipe published in Taste of Home February/March 2001.
Chill: 1 Hour
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- 1 1/2 cup(s) 2% milk
- 4 eggs
- 1 cup(s) all-purpose flour
- 1 1/2 teaspoon(s) sugar
- 1/8 teaspoon(s) salt
- 8 teaspoon(s) butter
- • In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for 1 hour.
- • Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
- • Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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