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Dinner Crepe Batter Recipe

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

Contributor:  
Contributor:  
Nandy
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
2 c. sifted flour
4 T. melted butter

Directions:
Directions:
Put all in blender & blend at top speed. Be sure no flour adheres to sides. Cover & refrig. at least 2 hrs. before using.
Place 6- 6 1/2" crepe pan on medium heat. When hot, add 1/4 t. butter, swirl to coat surface.
At once pour in about 1 1/2 T. of batter, quickly tilting pan so batter flows over entire flat surface. If the heat is correct the crepe sets at once, forming tiny bubbles. Don't worry if there are a few little holes.
Cook until the surface appears dry and the edge is lightly browned. With a wide spatula turn & brown the other side. Turn out of pan onto a plate.
If you don't use them within a few hours, package airtight when cool; refrigerate for up to a week or freeze for longer storage.

Number Of Servings:
Number Of Servings:
16-20

 

 

 

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