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Nutrition Facts
Serving Size 1 Crepes 75g Recipe makes 14 Crepes)
Calories 140
Calories from Fat 56		(40%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 104mg		4%
Potassium 98mg		2%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 0.5g	1%
	Sugars 0.2g
Protein 5.0g		9%
how is this calculated?

All Purpose Dinner Crepes Batter

Recipe #19104 | 1½ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bergy
Feb 7, 2002

This basic crepe recipe can be used for all your dinner entree crepes. It is great because you can wrap them in plastic, wrap them in foil and freeze them for when you want to whip up a quick elegant dinner. Recipes for fillings will be posted separately.

14 -28 Crepes (change servings and units)

Ingredients

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

Directions

1
Put all the ingredients in your blender, blend for 1 minute.
2
Scrape down the side, blend for a few seconds until smooth.
3
Refrigerate for 1 hour.
4
To Cook:.
5
Use upside down crepe pan and follow instructions or.
6
Use a non stick skillet, you do not need oil or fat on the pan.
7
Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
8
Remove from heat and stack on a plate with wax paper between the crepes.

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Featured Reviews for This Recipe

From: jahya

On Sep 13, 2008

The flavor was great and these cooked up nicely. The only problem I had was my crepes came out a bit thicker than I prefer. Next time I will thin them down a bit before cooking.

1 person found this review helpful

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From: crazycookinmama

On Apr 7, 2005

Super easy to make, beings it was my first time with crepes I was a little skeptical, but they turned out wonderful. Thanks!

3 people found this review helpful

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From: Miss Erin

On Aug 13, 2003

Awesome! My husband has been bugging me to make crepes for dinner for months and I haven't gotten around to doing it, I finally did and they were great. The batter was so easy, I think the hardest part was letting it sit for an hour before I could start cooking, but it gave me a chance to make a nice filling with bacon, onions and mushrooms. Thanks again Bergy!

7 people found this review helpful

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From: Susie D

On Aug 25, 2008

RSC #12 listed prepared crepes as a contest ingredient so I used this recipe to make the crepes I would need. I made a double batch one day, layered them in wax paper to separate per your suggestion, and froze in zip bags in sets of 6. They froze beautifully. Thank you for the clear instructions and sharing a tasty recipe!

3 people found this review helpful

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