"Those who forget the pasta are condemned to reheat it."--Unknown

Plain Crepes Recipe

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This recipe for Plain Crepes, by , is from Kori's Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kori Coffey
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup melted butter

Directions:
Directions:
MIXER OR WHISK METHOD: In large bowl, combine eggs & salt. Gradually add flour alternatively with milk, beating with mixer or whisk until smooth. Beat in melted butter.

BLENDER METHOD: Combine ingredients in blender jar, blend for about 1 minute. Scrape down sides with rubber spatula & blend for another 15 seconds or until smooth.

BOTH METHODS: Refrigerate batter for at least one hour. Always do a test crepe first, if batter is too thick, add 1 or 2 tablespoons of milk.

If you are using a nonstick pan, you shouldn't need to grease pan, (but I always keep some spray handy just in case.) Heat pan over medium-high heat. With one hand, pour 2-3 tablespoons of batter. At the same time, lift pan above heating unit with your other hand. Immediately tilt the pan in all directions, swirling the batter so it covers the bottom of the pan in a VERY THIN layer. Work quickly before the batter cooks too much to swirl. Return to heat and continue to cook until bottom is browned. Then carefully turn over with a spatula. Brown other side of crepe for a few seconds.

Number Of Servings:
Number Of Servings:
25-30
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I usually make the batter & refrigerate overnight. Then prep time next day is just a matter of cooking the crepes themselves.

These can be used for breakfast, dinner or dessert crepes depending upon the filling.

 

 

 

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