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Basic Crepe Batter Recipe

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This recipe for Basic Crepe Batter, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1/4 tsp
2 c flour
2 1/4 c milk
1/4 c melted butter
Dash of salt
2 tbsp sugar (only use when a sweet filling is used)
Butter

Directions:
Directions:
Wire whisk or electric mixer method beat eggs and salt. Gradually beat in flour alternatively with milk, beating until smooth. Beat in melted butter. Allow batter to stand for one hour in refrigerator. Lightly butter the bottom of a six inch skillet. Spoon 2 tbsp of the batter into the heated skillet. Rotate pan, quickly to spread batter over the entire bottom of the pan. Fry over medium heat until edges of the crepe are brown, loosen edges, invert pan and brown the other side. Stack crepes with a piece of wax paper in between each one. If you are not going to use them right away, separate with wax paper. If you want to freeze them you can.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Refrigerate or freeze, wrapped in foil, until ready to use. If Frozen, allow to defrost for 1 hour at room temperature before using.

 

 

 

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