Recipe courtesy of Creperie Chez Suzette

Crepe Batter Recipe

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 10 crepes
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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
  1. 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.
  2. 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.

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