Best Basic Crepe Batter Recipes

BASIC CREPE BATTER

Steps:

• Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour with the salt and add to the egg and milk mixture.
• Add the melted butter or vegetable oil and blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

SIMPLE AND BASIC CREPE BATTER

Steps:

• Beat eggs and salt. Add flour alternately with milk, beating with electric mixer or whisk until smooth. Stir in melted butter.
• Allow crepe batter to stand for an hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as heavy cream. If the batter is too thick, add 1 to 2 tablespoons of milk and stir well.
• To cook crepes, use a non-stick coated pan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoons batter and lift the pan above the heating unit. Quickly rotate pan until batter covers bottom and return it to heat. Cook until light brown. Turn and brown other side for a few seconds.
• Dessert Crepes: Follow basic crepe recipe above and add 2 tablespoons sugar with the flour and 1 teaspoon vanilla extract with the milk.
• Note: Freeze crepes by separating with pieces of waxes paper and wrap air-tight. May be stored for 3 months.

BASIC CREPE BATTER

Steps:

• Combine flour, sugar & salt in a small bowl. Combine Milk, water, melted butter & eggs in a blender and blend. Add the flour mixture to the milk mixture and process until smooth. Put Blender in the fridge for 1 hour. Heat an 8 inch skillet. Pour 1/4 cup of the batter into the pan & quickly tilt the pan in all directions so the batter covers the pan with a thin film. Cook about 1 minute. Turn the crepe when you see it is slightly brown on the bottom & cook for approx. 30 seconds more until the underside is light brown. If you want to stack the crepes put sheets of wax paper in between. Carmalize the fruit in a separate pan. I use frozen berries and ripe bananas.

BASIC CREPE BATTER

Steps:

• Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
• Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
• Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
• While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
• Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
• The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.