Crepe Batter Recipe

Recipe courtesy Creperie Chez Suzette
TOTAL TIME: 2 hr 20 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: 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
    • SPECIAL EQUIPMENT:
      • Iron skillet, crepe pan, or Teflon-coated frying pan
      recipe tools
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      Directions

      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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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