4 large eggs1 tablespoon butter or vegetableoil1 cup milk2 tablespoons granulated sugar1 cup all-purpose flour1 teaspoon vanilla extract1/4 cup water
In a bowl; combine eggs, milk, flour,water, butter, sugar, and vanilla extract.
In medium mixing bowl, beat eggs. Graduallyadd flour and sugar alternately with milk and water, beatingwith electric mixer until smooth.
Refrigerate batter at least an hour.
To bake crepes; on medium-high heat, heatbuttered, 8 or 10-inch pan until just hot enough to sizzle adrop of water. For each crepe, pour scant 1/4 cup batter in pan,lift and tilt skillet to spread the batter. Cook until lightlybrowned on bottom; remove from pan, or, if desired, turn andbrown other side.
Fill each crepe with desired filling.To store; you may stack your crepes between sheets of waxed paperuntil ready to use.
Makes about 12.
Recipe provided courtesy of Iowa Egg Council.
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