This basic crêpe recipe can be usedfor both sweet and savory fillings.
3 large eggs
Beat eggs and salt. Combine flour and2 tablespoons sugar; combine vanilla and milk. Add the flourand milk alternately to the egg mixture, beating with electricmixer or whisk until smooth. Stir in melted butter.
Allow crepe batter to stand for an houror more in the refrigerator before cooking. The flour may expandand some of the bubbles will collapse. The batter should be thesame thickness as heavy cream. If the batter is too thick, add1 to 2 tablespoons of milk and stir well.
To cook crepes, use a non-stick coatedpan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoonsbatter and lift the pan above the heating unit. Quickly rotatepan until batter covers bottom and return it to heating unit.Cook until light brown. Turn and brown other side for a few seconds.
1/2 teaspoon salt
2 1/8 cups all-purpose flour
2 tablespoons granulated sugar (omit if using a savory filling)
2 cups milk
1 teaspoon vanilla extract
1/4 cup melted butter
Makes ? servings.
*Tip: Crepes can be frozen for use anothertime by separating with pieces of waxed paper and wrapping air-tight.May be stored for 3 months in freezer.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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