Crepe Batter Recipe

Name: Crepe Batter Recipe
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 10 crepes
Cuisine: french
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

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Level: Easy
Total: 2 hr 20 min

Prep: 10 min
Inactive: 2 hr
Cook: 10 min

Yield: 10 crepes

Level: Easy
Total: 2 hr 20 min

Prep: 10 min
Inactive: 2 hr
Cook: 10 min

Yield: 10 crepes

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.