Basic Crepes Recipe

This is an all-purpose basic crepes recipe, one that will work for both savory and sweet fillings.

Light and lovely crepes, filled with a savory meat, seafood or vegetarian filling makes a delicious light lunch, brunch or dinner entree.

Use the same crepe batter recipe, fill it or top it with sweet fruits and sauces and you have turned the same recipe into dessert!

Just add a salad or side vegetables and you have a wonderful meal ready to serve guests.

You can mix the crepe batter by hand or use a blender. Directions have been given for both.

Basic Crepe Recipe

3 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup melted butter or cooking oil

Mixer or whisk method:
In a medium mixing bowl, combine the eggs and salt. Gradually add the flour alternatively with the milk, beating with an electric mixer or whisk until the mixture is smooth. Beat in the melted butter or oil.

Blender method:
Combine the ingredients in the blender jar. Blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth.

Both methods:
Refrigerate the batter for at least 1 hour. Cook on an upside-down crepe griddle or in a traditional pan. This is a thick batter. You may want to add 1-2 tablespoons of milk or water for thinner crepes in a traditional pan.

Makes 30-35 crepes.

Nothing makes crepes better than a real crepe pan. They are shaped perfectly to help you properly swirl the batter to a nice round shape. Crepe Pan

Note:

• If the batter does not swirl in the pan it is too thick. Thin the batter a bit with a few tablespoons of milk or water.

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