Recipe courtesy of Creperie Chez Suzette
Crepe Batter Recipe
- Level: Easy
- Yield: 10 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 184
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 65
- Sodium
- 28
- Total: 2 hr 20 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 10 min
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
Directions
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.