Crępes Recipe
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Ingredients: |
Ingredients: 2 eggs
2 tablespoons melted butter
1 ⅓ cups milk
1 cup flour
˝ teaspoons salt
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Directions: |
Directions:Place ingredients in the blender container in the order listed. Cover and blend at a high speed 20 to 30 seconds. Scrape down the side of the container and blend for a few more seconds. Use immediately or refrigerate until needed. If the batter thickens on standing, thin with a little milk. Crępe batter should be thin, so it runs freely around the crępes pan when tilted. Using an inverted crępe pan that is dipped into a shallow pan to load on the batter is also a good crępe cooking technique. Use 2 to 3 tablespoons to make a 5 to 6-inch crępe. Make sure to grease the pan with cooking spray or butter as needed.Turn over the crępe when the edges of the crępe begin to get crisp. If using the inverted crępe pan, turn when the top of the crępe is shinny. Softly pinch the crępe to turn it over by hand. Loosen the edges of the crępe if needed. Crępes can be stacked and stored in a plastic bag and reheated just before eating in a dry, non-stick pan. |
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