Recipe courtesy of Creperie Chez Suzette
Episode: Montreal
Total:
2 hr 20 min
Active:
10 min
Yield:
10 crepes
Level:
Easy

Ingredients

  • 3/4 cup cold milk
  • 3/4 cup cold water
  • 3 eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 5 tablespoons melted butter
  • 3 tablespoons cooking oil

Directions

Special equipment: Electric blender Iron skillet, crepe pan, or Teflon-coated frying pan

In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.

Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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