Crepes Batter Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Main Dishes

Crepes Batter

From Dorothy McNett's recipes at To make Savory Crepes simply add about 2-3 tablespoons very finely minced fresh herbs to this recipe, such as parsley, basil, green onions.

3 large eggs
2/3 cup milk
2/3 cup water
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil
1 1/4 cups unbleached all purpose flour
oil or butter for the pan

Using an electric mixer or whisk, beat eggs. Add milk, water, salt, and oil and beat well. Gradually beat in the flour. Let stand at room temperature, covered, 10 minutes or even up to 30 minutes. When ready to cook, heat a 6 or 7 inch crepe pan or skillet over medium heat, brushing with oil or butter. When hot enough to sizzle when water droplets are sprinkled in the pan, the pan is ready to cook the crepes. Regulate the heat as you go, you will soon get the hang of it. Ladle in a large spoonful of the batter and up to about 1/4 cup (depends on size of your pan) and immediately tip the pan from side to side and around to spread batter over the bottom. Bubbles should appear throughout the batter. Cook 30 seconds, flip crepe over, and cook just until done. Remove to plate and repeat. If batter seems too thick or too thin whisk in a bit more water or flour. It should be thin, but does not have to be paper thin. It should not be too thick or it will not roll or fold nicely. Use a spoon, ladle, or small measuring cup each time so that you add the same amount of batter and by now you should know just how much batter it takes with your pan to make thin pancakes that will fold or roll easily. If you are using all of the crepes at this time you can stack them on top of each other on a plate. If you plan to cook these ahead (can be kept in refrigerator up to 2 days) make sure you use waxed paper sheets between each crepe and when cool, cover tightly.

Recipe created 1999-07-06.

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