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Basic Crepe Batter

by Sally Bernstein

Makes 12 crepes

¾ cup all-purpose flour, sifted
pinch of salt
1 ¼ cups whole milk
1 egg yolk
1 egg
1 tablespoon unsalted butter, melted

additional stick of butter for crepe pan

Put the first 6 ingredients in a blender (or food processor) for 10 seconds.  The batter will be ready to use immediately.

If the batter is mixed by hand, allow it to rest for 30 minutes so the milk and flour will combine.

Melt 1 tablespoon of the additional butter in a 7 inch well seasoned crepe pan.  Pour a small amount of batter in the center of the pan.  Twirl pan to spread batter.  Bake over a medium-hot flame until brown.  Flip to second side and brown. Continue making crepes with the remaining batter.

© Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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