I Throw Like a Girl

Saturday Stirrings ~ Basic Crepes Recipe

Posted by Carol on June 14, 2008

This is so easy, even College Son can make these.  He did, yesterday morning right after he asked me to make them and I told him I had to go to work.

You can top them or fill them with whatever you like!  For more delicious recipes, check out DeeDee’s blog It Coulda Been Worse!

Basic Crepes

1 cup cold water

1 cup cold milk

4 eggs

1/2 teaspoon salt

2 cups all purpose flour

4 tablespoons butter melted

Put ingredients into blender in order listed. Whirl 1 minute.  Scrape down sides and blend another minute. Refrigerate batter at least 2 hours (sometimes we don’t do this and it seems ok).

Heat a 7 in crepe pan over medium high heat until very hot.  Pour in a scant 1/4 cup of batter. Tilt pan in all directions so batter runs over bottom.  Pour out any excess batter.  Return pan to heat for 1 minute. Turn crepe when bottom is lightly browned.  Cook 30 seconds on other side.  Remove from pan.  Repeat with the rest of the batter.

The crepes may be used immediately, refrigerated overnight, or frozen.  To freeze, stack cooled crepes between waxed paper.  Wrap in aluminum foil. Can stay frozen for 3 months.

Makes 16 crepes.  Recipe from Creme de Colorado cookbook.

Bon apetit,

 

 

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One Response to “Saturday Stirrings ~ Basic Crepes Recipe”

  1. Jeni said

    That looks really easy. Crepes intimidate me, but I might try it someday.

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