Basic Crepes

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.

Yield: 16 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Chill: 1 Hour


Ingredients

  • 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

Preparation

  1. • 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.
  2. • 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.
  3. • Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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