Crepe Batter Recipe
- 3/4 cup cold milk
- 3/4 cup cold water
- 3 eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 5 tablespoons melted butter
- 3 tablespoons cooking oil
- Special Equipment:
- Electric blender
- Iron skillet, crepe pan, or Teflon-coated frying pan
In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Creperie Chez Suzette