Presents

"Basic Crepes"

Preparation Instructions:

In a medium size bowl, using a wire whisk, combine milk, eggs, flour, melted butter, and salt until smooth. (Alternatively, blend the ingredients in a blender until smooth.) Cover and refrigerate for at least 30 minutes.

Coat a nonstick 7 or 8 inch omelet pan or small skillet with butter or nonstick vegetable spray. Heat over moderate heat until a drop of water spatters in th pan. Pour in 1/4 cup batter.

Swirl the pan to spread the batter to make a 6 inch crepe. Cook until the underside is olden, about 1 minute. Turn the crepe over and cook until set, a few seconds. Slide it onto a plate; cover with wax paper. Repeat until all batter is used, placing wax paper between each crepe.

Let the crepes cool. Place them in a freezer storage bag, and freeze for up to one month. Makes 12.

Click here for a printable version of this recipe.

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Webstore