Crepes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large eggs
3/4 cup milk (whole or 2%) nothing less
1/2 cup water
1 cup flour
2 tablespoons melted butter (not margarine)
1 tbsp. vanilla (not imitation)
1/2 tsp. sugar
Oil for coating the pan
Recipe can be doubled
Omit sugar when using for lunch/dinner crepes
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Directions: |
Directions:In a blender or food processor, combine all of the ingredients and blend well. Place the crepe batter in the refrigerator for 1 hour. This allows the batter to settle and crepes are less likely to tear when cooking. You can store batter for up to 48 hours if you need to. Heat a small non-stick pan (they have small super thin crepe pans that are great but use what you have. Add oil to coat pan. I use a marinating brush and a bowl of oil to keep the pan coated between crepes. Don't use non-stick spray. Pour approx 1 ounce of batter into the center of the pan and start swirling in a circular motion immediately, spread evenly to about a 6 inch circle. This takes practice. Cook for about 10 seconds and flip over. These are so thin they cook fast, so have a wax papered cooking sheet ready and layer each level to help keep them from sticking. These will freeze up to two months. Thaw on a rack slowly before using. |
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Number Of
Servings: |
Number Of
Servings:Approx. 20 |
Preparation
Time: |
Preparation
Time:20 minutes + 1 hour refrigeration |
Personal
Notes: |
Personal
Notes: These are great stuffed with cottage cheese, cream cheese, mixture and topped with glazed strawberries.
Mom's chicken crepe stuffing recipe is excellent with these.
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