Basic Crepe Batter

5 Comments

This simple batter is best made the day before and refrigerated. Great stuffed with hazelnut spread and raspberries.

Ingredients:

¾ cup flour
¾ cup milk
2 tbs sugar
½ tsp salt
2 tbs vegetable oil
2 eggs
Vegetable oil for frying

Directions:

Stir together flour, sugar and salt in a medium bowl.
Add milk, oil and eggs. Mix well until the batter is smooth. Let rest in refrigerator for at least an hour or ideally overnight.
Heat large frying pan on medium-high heat. Add 1 tsp vegetable oil. Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.

Makes 4 crepes.

Tags: crepe, crepe batter, pancake batter

This entry was posted on October 26, 2009 at 6:51 am. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted in Breakfast Desserts French by Veronique 5 Comments

5 Responses to "Basic Crepe Batter"

Randy Watson says:

October 26, 2009 at 8:21 am

I just got back from France and let me tell you, the crepes over there are excellent! It’s funny that you posted this because I was wondering exactly how to make them myself. I’ll give this recipe a shot and see if it compares to the French ones I was enjoying last week!

Cheers!
Veronique says:

October 26, 2009 at 8:39 am

Glad I posted this recipe while you still have crepes on your mind! The crepes this recipe yields aren’t crispy Brittany-style crepes but are the soft and moist version that can easily be stuffed and rolled up. Enjoy!
Shane Mosley says:

November 22, 2009 at 2:39 pm

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Veronique says:

November 23, 2009 at 7:42 am

Thanks! Stay tuned for post-holiday entries!
Kiddie Love for Strawberries and Nutella – Neat Thoughts About Food, Wine, Travel & More says:

July 15, 2011 at 11:37 am

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