SWEET CREPE BATTER RECIPE
Steps:
- 1. Put all dry ingredients into a bowl in above order. Mix with a wisk. 2. Dig a well, and add wet ingreditents. 3. Add 2 1/4 cups milk in 2 stages. First add 1 1/4 cup of milk in mixing bowl and start mixing it slowly til you obtain a homogenous, smooth/lump-free dough. Then add 1 cup milk and wisk well. 4. We also recommend that you add 1tbsp or 2tbsp of the following for flavor purposes: dark run, cognac, armagnac, calvados, wheat beer, grand marnier/cointreau, orange blossom water, sauteed brown melted butter (add when cooled off) You can keep crepe batter for up to 5 days depending on the freshness of the eggs and milk used. Mix well before using and store in the refrigerator in air tight container or bottle. You can adjust the recipe to your liking by increasing the proportion of the following: More flour - thicker crepe More eggs - richer taste and more colorful More sugar - more golden and crispy More water vs milk - lighter, more crispy More whole milk - richer, tastier More oil - more marbled More butter - richer taste & marbling
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