Basic Crepe Batter

5.0(9)

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

by Nif_H·published 2009-02-07

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Breakfast

Servings

12 crepes, 4 serving(s)

Total time

1h 20m

prep 1h 10m

Calories / serving

232 kcal

Ingredients (5)

serves

2 eggsegg
1 1/4 cups 1% low-fat milk (you can use other fat contents)
1 cup plain flourflour
1/4 teaspoon saltsalt
2 tablespoons butter, melted or 2 tablespoons vegetable oilbutter

Instructions (7 steps)

01Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
02Sift the flour with the salt and add to the egg and milk mixture.
03Add the melted butter or vegetable oil and blend thoroughly.
04If beating by hand, strain the mixture through a sieve to remove any lumps.
05Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
06Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!

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