Crepes - Crepe Batter

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These traditional crepes are made with eggs, butter and flour and can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.
3 eggs
1/8 tsp salt
1 1/4 cups milk
1 cup all purpose flour
1/4 cup melted butter
1. Combine all ingredients - whisk until no lumps.  Pour 1/4 cup batter into oiled crepe pan; swirl batter top completely coat bottom.  Remove from pan when edges start to bubble and top appears firm.  Repeat until batter is gone. 
2. Dessert Crepes:  Add 3 tbsp sugar and 1 tsp vanilla to crepe batter.

Whole Wheat Crepes:  Substitue 1/2 cup whole wheat flour for 1/2 cup of white flour.

Cornmeal Crepes:  Substitute 1/2 cup corn meal for 1/2 cup white flour.

Chocolate Crepes:  Add 1/4 cup sugar, 1 tsp vanilla, and 3 tbsp of unsweetened cocoa to the crepe batter.

Cheese Crepes:  Add 1/2 cup grated cheese to crepe batter.  Stir frequently while using the batter to keep cheese evenly distributed.
3. Fill your choice of cooked crepe with your choice of fresh fruit or fruit pie filling, chicken, beef, pudding, you name it...
Serves:  about 20 crepes
Meal   BreakfastDish   Main Dish
Cooking Method   Pan FriedPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes

Carolyn Beck

Member since Jun 2008

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