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id
208
Name
Classic Crepes Recipe
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Flour
Other Ingredient
Number of People
8
List of Ingredients
2 eggs
2 T. melted butter or salad oil
1 1/3 c. milk
1 c. flour
1/2 tsp. salt
Description
If using a blender: Place ingredients in the blender container in the order listed. Cover and blend at high speed 20 to 30 seconds. Scrape down sides of container. Blend a few more seconds. Crape batter made in a blender can be used immediately, or refrigerated until needed. If it thickens on standing, thin to the right considtency with a little milk. Crepe batter should be thin enough to run freely around the bottom of the crepe pan when it is tilted.
If not using a blender: Beat eggs, milk and oil with rotary egg beater or electric mixer until blended. Gradually add dry ingredients and beat until well mixed and smooth. To be sure that batter is smooth, pour it through a sieve to catch any lumps which may not have dissolved. Refrigerate batter 2 hours before cooking crepes.
To cook crepes: Use a well-seasoned crepe pan. Two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7-inch crepe pan. If necessary, adjust the amount needed for the pan you are using. Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you have put in more than just a thin coating, pour the excess back into the bowl. This will leave a small flap on the crepe but it will not be noticed when the crepe is filled and folded. (Caution: If the pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.)
Crepes are done when the top side of the crepe is dry and shiny. Remove and immediately cook another crepe.
Time
45 minutes
Cooking Type
StoveTop
Difficulty (1-5)
3
Notes
Origin
American
Image