two huge eggs
14 cup of milk
1 cup flour and 1/2 cup water
3 tablespoons of butter, melted

Butter is used to coat the pan.
*Savory Variation: To the egg mixture, add 1/4 teaspoon salt and 1/4 cup finely chopped fresh herbs, spinach, or sun-dried tomatoes.
*Sweet variation: To the egg mixture, add 2 1/2 teaspoons sugar, 1 teaspoon vanilla essence, and 2 tablespoons of your preferred liquor.


1) Place all of the ingredients in a blender and pulse for 10 seconds.
2) Refrigerate the crepe batter for a full hour. By doing this, the bubbles may go down and the crepes will cook more reliably without tearing.
Up to 48 hours might pass before the batter spoils.
3) Warm up a little nonstick pan. To coat, add butter.

4) Drop one ounce of batter in the middle of the pan and swirl it around to distribute it evenly.
5) After 30 seconds, turn the food.
6) After 10 more seconds, remove to a chopping board.
7) Spread them out flat to cool.
8) Keep going until there is no more batter.
9) Once they have cooled, layer them in freezer- or refrigerator-safe plastic bags and keep them for up to two months.
10) Thaw frozen crepes on a rack before carefully separating them.

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