BASIC CREPE BATTER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Basic Crepe Batter image

Crepes can be folded and filled with your choice of filling. Time does not include 1 hour resting time.

Provided by Scarlett516

Categories     European

Time 30m

Yield 10 crepes

Number Of Ingredients 6

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
1 pinch salt
3 tablespoons unsalted butter, melted plus more for cooking

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.

Nutrition Facts : Calories 106.4, Fat 5.5, SaturatedFat 3.1, Cholesterol 54.9, Sodium 42.3, Carbohydrate 10.8, Fiber 0.3, Sugar 0.1, Protein 3.4

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #breakfast     #main-dish     #easy     #brunch     #4-hours-or-less