Crepe Batter II
Prep
1h 15m
Cook
20m
| Category: | |
| Seasons | |
| Cuisine Type | French |
Ingredients
Ingredients:
| 1/2 cup flour, sifted |
| 1 teaspoon sugar (use only if making dessert crepes) |
| 1/2 teaspoon salt |
| 1 cup milk |
| 4 large eggs |
| 3 Tablespoons butter or margarine, softened |
Crepe Batter II Directions
- Combine flour, sugar, salt in a mixing bowl, Add eggs and half of the milk and butter; beat well until smooth. Blend in the remainder of the milk and butter. Cover bowl and let it "rest" for about an hour. This time allows particles to expand in the liquid and gives smooth, tender crepes.
- Pour 1 tablespoon oil in a pan or skillet and place on medium heat for 2 - 3 minutes. Then wipe with a paper towel. pour in about 1/4 cup of the batter, just enough to cover the bottom. pour out any excess. Let the crepe dry and remove from pan.
Notes
