Ingredients
- 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
Directions
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.
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By tessaisawesome
Flat Rock, MI
on December 06, 2011
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Its good, I added some lemon zest to it and it made it so much better. Try different kinds of creme fillings or fruits but I like pain shaved chocolate on top and cream cheese in the middle. yummy. If you want I would say this could be could for a party if you preheat the oven to 100-150 degrees F. And place the crepes on a baking sheet to keep them warm and have various types of fillings and toppings.
By NightSong75
Claymont, DE
on September 03, 2011
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Great crepe recipe! Definately going to repeat this one!
By The.Awsome.teen...
on August 13, 2011
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Delicous! i used gluten free flour, great!i i accidently forgot to put in the water :/ i thought it would be bad but it was awsome! and probably cooled quicker becuase of it :
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