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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crepe Batter Recipe

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This recipe for Crepe Batter is from The Sauter/Lofstad/Wise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz Pastry Flour
OR use 2.5 oz cake fl + 5.4 oz all-purpose Fl

2 oz Sugar
¼ oz (0.2 oz) Salt

3ea Eggs
1 lb Milk
2 oz Vegetable Oil

2 Tbsp melted unsalted butter
Directions:
Directions:
1. Whisk together eggs, milk. Add the sugar, flour and salt; whisk together. Stir in vegetable oil.

2. Heat a small non-stick sauté pan over high heat. Brush on or pour a very small amount of melted butter onto the pan.

3. Ladle a small amount of batter into the pan. Tilt pan to evenly coat with the batter.

4. Cook until bottom begins to brown, approximately 1 minute. Flip the crepe over with a quick flick of the wrist or carefully with a spatula.

When done you may fill your crepes with whatever you desire!! My favorite is Nutella with freshly cut strawberries and a light sprinkling of powdered sugar! enjoy!!
Number Of Servings:
Number Of Servings:
12ea 6” crepes
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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