Crepes Recipe #12055
These are so easy, like making really, really thin pancakes.
by Lali
20 min | 10 min prep
SERVES 10 , 20 crepes
- blend flour, water, milk, eggs, butter, and salt for 5 seconds.
- Turn the motor off and scrape sides down, with a rubber spatula.
- Transfer the batter into a bowl and let it stand, covered, for 1 hour.
- The batter may be made up to one day in advance.
- Heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
- Brush the pan as necessary with butter.
- Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
- Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
- Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
- Turn the crepe, brown the other side lightly and transfer to a plate.
- Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
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5 stars